The initial prep work isn’t too difficult: just a quick sear of the meat and a saute of some veggies. Add the roasts to the crockpot followed by the sage and thyme. Cut them to your desired thickness but just keep in mind the obvious that the thicker you make your sweet potatoes, the longer it takes to cook. Boil some water in a large pot. I hate cooking roast venison (or even beef for that matter). Return the meat to the crockpot and keep checking for your desired doneness of the vegetables and sweet potatoes. Slice the onion and mince the garlic cloves. Peel and chop the carrots, slice the onion and peel the garlic cloves. I always overcook them. I like the versatility of ground venison too but leaving the shoulder blade in and slow cooking this piece of meat can be magical. This is a great basic recipe for enjoying venison shoulder. Cover the roast with the chopped onion and garlic. Required fields are marked *. The leaner, denser flesh of a deer will cook more quickly than a comparable piece of beef, and requires both a lower temperature and a shorter cooking time. function gtag(){dataLayer.push(arguments);}
Add 1/2 in. It should come off the bone so cleanly that the bone should look like it's been in the woods for years. It can also save you a lot of time. I like to use an electric handheld food mixer to make sure the mashed potatoes are extra creamy, soft, and lump free. Mix the onions, garlic, and dry herbs will in the sauce. Print Recipe. It can also be barbecued like leg of lamb. Your email address will not be published. It is possible to mince the braising sections for an excellent burger, although it is usually necessary to add fat from another animal (back fat from pork or bone marrow from beef and veal) because of venison’s natural tendency towards ultra-leanness. Pour in 3/4 of the broth reserving the rest for later. On your next deer, save one shoulder and give this a go. The haunch, or back leg, is mainly for roasting on or off the bone. A lot of hunters will only use the front shoulders as ground meat, but do yourself a favor and try this recipe. Add Grapeseed Oil to a skillet, (Iron Skillet is preferred), and season the skillet with salt and pepper. Add the Garlic and mix in the skillet. Let the meat come up to room temperature before cooking. However, feel free to use this recipe for any member of the deer family or for a wild hog. Turn the Crockpot down to low, cover, and let it cook for 4 to 5 hours. 4. 4 lb venison roast, (or beef shoulder roast) 1 Tbsp salt; 1 tsp ground black pepper; 2 onions,, cut in half and quartered; 6 large potatoes, cut into 1” cubes; 10 carrots, cut into 1” chunks; 1/4 … Rub roast with the olive oil. Venison Bone-In Shoulder Roast. It can also be cut into chops.

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. Here’s my take on cooking antlered game shoulder and neck roasts. Once browned, put the roast in the Crock Pot. 14oz – 28oz of Water or Game Stock (Enough to submerge the meat), 3 Medium to Large Yellow Onions diced/minced, 2-3 TSP of Salt (Pink Himalayan Salt) to Taste (Use less salt if you’re using stock). Soak the shoulder overnight (or at least 12 hours) in the buttermilk. You could also try using a shoulder roast for my turkey/goose leg recipe. Your email address will not be published. … Cover the roast with just enough Water or Stock to submerge the Roast. Less tender cuts, such as shoulder, benefit from being marinated for up to two days before cooking. The bone-in shoulder roast only asks for 6 to 8 hours of your time, but in return it will give you and your family a meal that is perfectly tender and delicious. Heat olive oil in a large skillet … Give it some time and let the juices incorporate into the meat. Your email address will not be published. It shouldn't take more than 30-45 minutes depending on how thick you cut them and how soft you want them to be. Make the sweet mashed potatoes just like you would regular mashed potatoes. Place the roast, carrots and onions in pan. Cut 10 deep slits in roast; place a garlic clove in each slit. 2-3 pounds of venison shoulder roast, bone in (For reference, I used a whole shoulder cut in two pieces of an average sized doe) 2 Tbsp lard/duck fat/butter 3 Cups of chicken, beef, or game stock … Once the potatoes are cooked, strain the water and add the butter. Preheat the oven to 400 degrees F. Place roast in a roasting pan prepared with nonstick cooking spray. Once the meat is as tender as it can get, take the roasts out and set aside. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. DIRECTIONS. Skin the sweet potatoes, and cut them in 1/2″ cubes. This isn’t your Grandmother’s sweet potatoes on Thanksgiving. Or they end up as flavorless blobs of meat. It’s not an exact method and do keep in mind if the meat doesn’t fall off the bone, keep cooking and make sure you’ve got some liquid, bbq sauce, etc. The saddle is another roasting joint and is usually done on the bone, although the loin can be boned for steaks or noisettes. Common convention with venison shoulder meat is to send it to the grinder. A shoulder roast or a neck roast needs to be cooked like a pot roast. Turn the heat on to high to allow the Crockpot to warm up and put the lid on top. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Pour all these into the crockpot and then use a small amount of cooking fat if necessary to help deglaze the pan and get any brown bits into the crockpot. Add the Carrots and Celery and let it cook for about another hour, or until the Carrots are soft, sweet, and tasty. Place in the fridge to marinate for 24 hours That would be a great pot of soup! My favorite cut to use for this bone-in roast is the front shoulder of a deer. Remove meat and vegetables to a serving platter; keep warm. Rub the roast with salt and pepper and smear the mustard all over it. Thank you. Mash the potatoes and add milk until creamy. Turn your crockpot to low setting and pour in the stock. Try to keep them as together as you can when removing them. But, older deer can benefit from 3-4 hours of braising. Add the Onions to the hot skillet, a few dashes of salt and pepper, and saute until the onions are light brown and transparent (2-4 minutes). Add the celery, carrots, and sweet potatoes back into the pot and work on shredding the meat. window.dataLayer = window.dataLayer || [];
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Spread the tomato and celery around the roast. Noted New Orleans chef John Besh shares his easy-to-make recipe for a venison shoulder roast with wild mushrooms, apples, and turnips This affects how you cook it, because fat is an insulator. If you're impatient and hungry, like I was, this is a good time to turn your crockpot to high so it cooks them faster while you're shredding meat.

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