Braised Venison Shoulder with Mushroom Pierogi
Ingredients
- 3 tbsp. vegetable oil
- 1 (2–2 1/2-lb.) boneless venison shoulder, tied into a roast
- Kosher salt and freshly ground black pepper
- 8 stalks celery, finely chopped
- 2 large yellow onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 cups red wine
- 4 cups veal or vegetable stock
- 2 medium carrots, finely chopped
- 12 sprigs flat-leaf parsley
- 1 bunch thyme
- 1 tbsp. Dijon mustard
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