This recipe is for one medium sized shoulder from a roe deer, larger haunches will need longer cooking times; test the meat it should yield softly and slip of the bone.
Season the shoulder, add good handful of smoked garlic cloves, 2 good handfuls of whole peeled shallots, squeeze the juice of one lemon, couple of sprigs of thyme, couple of sprigs of rosemary, 2 good handfuls of cherry tomatoes, half a pack of butter cubed, 400 mls red wine.
Cover with foil and cook in oven at 220 c, until very tender. approx 2 and a half hours.
Serve with either veg & potatoes in season, or does go well with dauphinoise.
