Make an incision in the venison shoulder along the shoulder blade. This way the meat will easily detach from the bone when braising. Season with salt and pepper on both sides and set aside.

cutting board, knife

2.5 kg venison shoulder / salt / pepper

Roughly chop onions, carrot, and garlic. Peel and cube celery root.

3 small onions / 1 carrot / 1 clove garlic / 0.5 celery root

Heat some vegetable oil in a large saucepan over medium heat. Add onions, garlic, carrot, and celery root and sauté until slightly browned, approx. 5 – 8 min. Add tomato paste and continue to cook approx. 2 – 3 min. until tomato paste is lightly roasted.

large saucepan, cooking spoon

1 tbsp tomato paste / vegetable oil for frying

Deglaze with red wine. Preheat oven to 170°C/350°F. Continue cooking until liquid has reduced by half. Add allspice berries, juniper berries, and bay leaf.

oven

500 ml red wine / 2 allspice berries / 3 juniper berries / 1 bay leaf

Place venison shoulder in a baking dish and ladle red wine and vegetable mixture on top. Add half of the venison stock and quince juice and bake in preheated oven at 170°C/350°F for approx. 50 min., removing from oven several times to add remaining venison stock and quince juice.

baking dish, ladle

500 ml venison stock / 1 l quince juice

When meat is done, remove it from the baking dish. Pour the leftover liquid into a saucepan over medium-low heat and add lingonberry jam. Cook, stirring occasionally, until sauce has reached desired consistency, then remove from heat and season to taste with sugar, salt, and pepper.

saucepan, cooking spoon

200 g lingonberry jam / sugar / salt / pepper

Pour lingonberry sauce over venison to serve. Enjoy!