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Origin

Shelf life & storage

Our venison shoulder will last for 3 to 5 days in the refrigerator after it arrives. If you don't use it within this time, simply freeze it.

Nutrition Facts

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    venison shoulder (with leg)

    €25,20
    €36,00 /kg

    Tax included. Shipping calculated at checkout

    • With bones for intense flavor when braising
    • Juiciest cut from the whole deer
    • Shoulder and goulash in one piece ;)
    • From Franconian hunting
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    venison shoulder (with leg)

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    Shelf life & storage

    Our venison shoulder will last for 3 to 5 days in the refrigerator after it arrives. If you don't use it within this time, simply freeze it.

    Nutrition Facts

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method

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      Rehschulter

      Venison shoulder with bone – regional

      The venison shoulder with bone is a particularly succulent cut of venison, ideal for stews and roasts. The game meat impresses with its tender, fine-fibered texture and characteristic, aromatic flavor. It practically combines shoulder and goulash in one piece, allowing you to choose flexibly between various preparation methods. The shoulder comes from local hunters in Franconia and guarantees absolute freshness due to short transport distances.

      The lean venison is characterized by its natural origin – the deer live wild in the Franconian forests and feed on herbs, grasses, and forest fruits. This natural way of life gives the meat its unmistakable, slightly nutty taste. Cooked in the oven at a core temperature of 78-82 °C, the venison shoulder develops its full succulence while remaining wonderfully tender. The regional quality is underlined by the Freyberger Plus guarantee, where you even receive more weight without recalculation.

      How long should the venison shoulder braise?

      The optimal braising time for your venison shoulder depends on its weight – expect about 2-3 hours at 160°C in the oven. Slow cooking at a low temperature makes the meat particularly tender and allows the flavors to develop perfectly. The bone releases additional flavor during braising and ensures a rich sauce. It is important to sear the shoulder beforehand and then deglaze with liquid (red wine, game stock, or vegetable broth).

      A lid or aluminum foil prevents drying out. After about two hours, you can check the core temperature with a meat thermometer – the shoulder is perfect at 78-82°C. If you want to try different ways of preparing venison, you can find more exciting inspirations for extraordinary venison dishes in Grilling whole venison.

      Tradition meets craftsmanship

      At Freyberger's butcher shop, the connection to the region is paramount. The venison shoulder comes exclusively from Franconian hunters who harvest the game with respect and according to traditional methods. This close cooperation not only guarantees short transport routes but also complete traceability – you know exactly where your meat comes from.

      The artisanal processing follows proven butchery traditions, with each piece of game being individually cut. This care is reflected in the quality: the meat matures optimally and develops its characteristic flavor. Sustainability here is more than just a promise – it is a lived philosophy, where regional cycles and responsible interaction with nature go hand in hand. Also discover our exclusive bone-in saddle of venisonfor special occasions.

      Frequently Asked Questions about Venison Shoulder (bone-in)

      For every kilogram of venison shoulder, you should plan for about 90-120 minutes of cooking time at a low temperature. At a core temperature of 78-82 °C, the meat will be particularly tender and juicy. The exact time depends on the thickness of the piece and your oven.

      Classic game spices like juniper, bay leaf, and thyme harmonize perfectly with the nutty flavor of the venison shoulder. Rosemary, cloves, or a ready-made game spice blend are also excellent choices. A hint of cinnamon or orange can add a special touch to the roast.

      We deliberately offer the venison shoulder on the bone, as this adds extra flavor and juiciness to the meat during braising. For goulash, you can simply remove the meat from the bone after cooking. The venison can then be effortlessly portioned.

      Fresh venison is dark red to reddish-brown in color and has a fine-grained texture. It should not have an unpleasant odor and should give slightly when pressed. Our venison shoulder comes directly from Franconian hunters and is delivered chilled, guaranteeing maximum freshness.

      Roe deer shoulder and roe deer blade are not identical but belong to the same area. The blade is the flat, upper part of the shoulder, while the complete shoulder with leg also includes the lower parts. Both are perfect for braising.

      Fresh venison shoulder will keep for 3-5 days in the refrigerator in its original packaging. For longer storage, freezing is recommended – the game will keep for up to 6 months this way. After thawing, you should process it promptly.

      Venison shoulder is the juiciest cut of the entire deer and contains more connective tissue than the saddle or leg. This makes it particularly tender and flavorful when braised. Compared to other game meats, venison is generally finer and milder in taste.