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Zer Netmouse
January 14th, 2007
02:01 pm

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Venison shoulder roast - suggestions?
I have a 4-Lb shoulder roast of venison. Any suggestions for how I should cook it?

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From:eleri
Date:January 14th, 2007 07:09 pm (UTC)
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Stew! mmmmmmmmmmmmm
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From:nwhyte
Date:January 14th, 2007 07:45 pm (UTC)
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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.
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From:fredcritter
Date:January 14th, 2007 07:17 pm (UTC)
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I'll try to remember to ask Susan. She cooked a hunk of bear once that somebody'd gifted us with.
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From:skzbrust
Date:January 14th, 2007 07:48 pm (UTC)
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From:minnehaha
Date:January 14th, 2007 09:09 pm (UTC)
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Roast it, low and slow.

B
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From:novapsyche
Date:January 14th, 2007 10:38 pm (UTC)
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I don't have any ideas for cooking... but can I help you eat it? *smile* *smile* *flutters eyelashes*
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From:cannibal
Date:January 16th, 2007 03:06 am (UTC)
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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.
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From:vogelein
Date:January 16th, 2007 03:48 am (UTC)
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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.
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