Meat Eater Deer Shoulder Food

BONE-IN BLADE VENISON ROAST

Bone-In Blade Venison Roast image

Years ago, my brother Danny perfected this bone-in blade venison roast recipe while working with a moose shoulder. I've since used it for everything from whitetail to black bear. As you'll see, it proves that there's no need to grind all your big game shoulders into burger meat. Handled properly...

Provided by Steven Rinella

Categories Main

Yield 6

Number Of Ingredients 15

Ingredients

1 blade roast, bone-in, 3-4 pounds (from deer, elk, caribou, or moose shoulder)
Kosher salt
Freshly ground pepper
2 tbsp. vegetable oil
2 tbsp. unsalted butter
1 onion, cut into 1/4-inch dice
12 cloves garlic
2 quarts game stock (or enriched stock)
1/4 cup dry white or red wine
2-3 sprigs fresh thyme or oregano
1 bay leaf
2 sweet potatoes, peeled and sliced into half-moons about 1/2 inch thick
6 ounces whole baby carrots or 2 large carrots, peeled and cut into 2-inch pieces
2 stalks celery, cut into 2-inch dice
1 pound russet potatoes (1-2 potatoes) cut into 1/2-inch dice

Steps:

Preheat oven to 300°. Season the roast liberally with salt and pepper on all sides
Heat a heavy-bottomed 6-to 8-quart Dutch oven over medium-high heat. Add the oil. When the oil begins to shimmer, add the butter; it will bubble up. When the bubbles subside, add the roast and sear until dark brown. Flip the roast and sear the other side
Remove the roast to a plate. Drain any excess fat from the bottom of the pan.
Add the onion and cook until translucent and beginning to brown, about 5 minutes.
Add the garlic and cook for 2-3 minutes, letting them get a little color on them.
Loosen the brown bits on the bottom of the pot with a splash of stock, water, or wine. Use a wooden spoon to scrape up the bits; they'll add tons of flavor to your sauce.
Return the meat to the pot and add the rest of the stock and the wine; it should reach about three-quarters of the way up the sides of the roast.
Toss in the thyme and bay leaf. Bring the pot to a boil, then cover and transfer to the oven.
Cook in the oven for 2-1/2 hours, checking occasionally to be sure that there is still enough liquid; add more if not. If the top of the roast becomes dry, flip it over and continue cooking.
After 2-1/2 hours, check the roast. The meat should be close to tender. Add the sweet potatoes, carrots, celery, and potatoes and cook until the vegetables are soft and the meat is fork-tender, 15-20 minutes more.
Remove meat from the liquid. Slice into large pieces and divide among dinner plates.
Use a slotted spoon to scoop up the vegetables from the liquid and serve them on the side. Top the meat with a little of the cooking liquid. Delicious with pieces of buttered baguette.
Don't throw away the extra cooking liquid-it's like liquid gold! Save it for soup, pasta sauce, or stock.

ROAST VENISON SHOULDER

Roast Venison Shoulder image

This is a simple but tasty way to serve venison shoulder if you have a small deer. It is often hard to get the meat off the bone and this roast provides a way to prevent losing much meat in the process.

Provided by Tea Girl

Categories Deer

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

700 -900 g venison shoulder
2 tablespoons olive oil
salt and pepper
2 dashes ground caraway
2 dashes ground rosemary
2 dashes ground allspice
2 dashes ground coriander
1 dash ground cinnamon
1 dash ground nutmeg
1 ground bay leaf
14 chopped juniper berries
1/2 teaspoon dried thyme
150 ml port wine
2 tablespoons creme de cassis
1/2 teaspoon beef bouillon granules

Steps:

Preheat oven to 190°C.
Heat olive oil on medium high heat in a oven safe pan.
Salt and pepper the meat.
Mix together the other dry ingredients other than bouillon granules and rub into the meat.
Sear meat on both sides.
Pour in port and Creme de Cassis and add the bouillon granules.
Bring to a boil and put in oven for 45-50 minutes until meat reaches 70°C.

Nutrition Facts : Calories 243.9, Fat 13.7, SaturatedFat 1.9, Cholesterol 0.1, Sodium 160.2, Carbohydrate 11, Fiber 0.3, Sugar 6, Protein 0.4

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Web Dec 18, 2017 Coat the whole deer shoulder with the oil. Salt it well. Mix the mustard, cumin and black pepper together and smear this all over …
From honest-food.net
4.8/5 (23)
Total Time 5 hrs 20 mins
Category Main Course
Calories 203 per serving

Line a roasting pan with lots of foil, overlapping so it's reasonably watertight. You will need to completely wrap the deer shoulder, so have enough foil to do that.
Using a thin knife, stab the venison in various places and shove the batons of garlic inside. Coat the whole deer shoulder with the oil. Salt it well. Mix the mustard, cumin and black pepper together and smear this all over the deer shoulder, getting it into every crevice.
If you're making the sauce, do this while the venison cooks. Heat the peanut oil in a large pan over medium-high heat. Cook the chopped onion until translucent, but not browned, about 5 to 8 minutes, stirring often. Add the garlic and chopped habanero chiles and cook another minute.
To serve, give everyone some deer shoulder with some of the juices from the pot, stewed onions and garlic, and serve with the tamarind kani sauce on the side. Crusty bread, rice or sweet potato-plantain fritters are a good accompaniment.

Meat Eater Deer Shoulder Food

BONE-IN BLADE VENISON ROAST

Years ago, my brother Danny perfected this bone-in blade venison roast recipe while working with a moose shoulder. I've since used it for everything from whitetail to black bear. As you'll see, it proves that there's no need to grind all your big game shoulders into burger meat. Handled properly...

ROAST VENISON SHOULDER

This is a simple but tasty way to serve venison shoulder if you have a small deer. It is often hard to get the meat off the bone and this roast provides a way to prevent losing much meat in the process.

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