Venison shoulder roast - suggestions?|
I have a 4-Lb shoulder roast of venison. Any suggestions for how I should cook it?
|Date:||January 14th, 2007 07:09 pm (UTC)|| |
|Date:||January 14th, 2007 07:45 pm (UTC)|| |
Stew only if you have to cook it right now this second. Otherwise roast it - 325°F, 25 minutes per pound, brushed generously with butter and wrapped in foil but pull the foil back for the last 20 mins. Serve with gravy and redcurrant jelly (or similar).
Even better if you have time (an extra 12 hours) to marinade it - cover it in wine with carrots, onions, celery, peppercorns, parsley, bay leaf, mace; turn a couple of times while marinading, then roast as I advised above and reduce the marinade by boiling to make a fantastic sauce.
I'll try to remember to ask Susan. She cooked a hunk of bear once that somebody'd gifted us with.
I don't have any ideas for cooking... but can I help you eat it? *smile* *smile* *flutters eyelashes*
I would definitely consider a civet, we absolutely loved the way the sauce came out... maybe not for all 4 lbs, but wild game is magnificent that way, see my recent post about the rabbit civet. Nice simplified version, with flour instead of blood etc for thickening. The only major departure we made from the online recipe was to add a bit of chicken broth and cook it on the stovetop, covered, about 45 mins.
Sear it, all four sides, until brown, then crockpot it in boiling hard cider/ apple juice until it falls to pieces. Thicken juice and serve as gravy with hunks of meat, or add veg and barley to taste, along with some miso paste or chicken broth, and make stew. Serve with baked potato and peas n onions. mmmmm.