Turn the heat on to high to allow the Crockpot to warm up and put the lid on top. A lot of hunters will only use the front shoulders as ground meat, but do yourself a favor and try this recipe. Let the meat come up to room temperature before cooking. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Place roast in a roasting pan that you’ve sprayed with non-stick cooking spray. Salt and pepper the meat. Mix together the other dry ingredients other than bouillon granules and rub into the meat. 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. Venison Bone-In Shoulder Roast. My favorite cut to use for this bone-in roast is the front shoulder of a deer. How To Make Braised Venison. Rest assured, after you follow this simple and easy to cook recipe, it’ll be yours as well. Cover the roast with the chopped onion and garlic. I know, that’s why gravy was invented. The rich, heavenly aroma of a slow cooked roast has quickly become my favorite part of fall. Remove meat and vegetables to a serving platter; keep warm. 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. Mash the potatoes and add milk until creamy. Cut up your Carrots and Celery. keep it moist during the last phase of cooking. Hind leg deer roasts need to be hot and fast: You want them cooked medium-rare. 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. The haunch, or back leg, is mainly for roasting on or off the bone. Place on the hob over a high heat and scrape the … Print Recipe. You may cut the carrots and celery as big or small as you would like, but try your best to make each piece roughly the same size. 4. Once the potatoes are cooked, strain the water and add the butter. Put the cans of crushed and diced tomatoes in the Crockpot or slow cooker. I bet you’ll be doing it with at least one shoulder of every deer you get from then on. Your email address will not be published. Tie together the herbs with string, add to the dish and cover the container. The meat should be tender and almost falling off the bone, but not fork tender yet. Your email address will not be published. 2. This is a great basic recipe for enjoying venison shoulder. My first try cooking venison shoulder. Pour the sweet mashed potatoes in a bowl, and pour the roast on top of the potatoes and serve! SUBSCRIBE TO OUR EMAIL LIST FOR NEW RECIPE POSTS Subscribe. A shoulder roast or a neck roast needs to be cooked like a pot roast. Roast the meat at a very high temperature for 20 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint and seal in the flavour. If you’re not sure if it’s tender enough then it’s a safer bet to let it cook for another 45 minutes to an hour. Return the meat to the crockpot and keep checking for your desired doneness of the vegetables and sweet potatoes. 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). John Besh's Recipe for Roasted Venison Shoulder. See more ideas about venison roast, roast recipes, venison. Place in the fridge to marinate for 24 hours Learn how your comment data is processed. Roast for 25–30 minutes for rare to medium rare. Give it some time and let the juices incorporate into the meat. Pour in 3/4 of the broth reserving the rest for later. This isn’t your Grandmother’s sweet potatoes on Thanksgiving. of water to a roasting pan. You could also try using a shoulder roast for my turkey/goose leg recipe. Here’s my take on cooking antlered game shoulder and neck roasts. Venison Roasting Tips. Soak the shoulder overnight (or at least 12 hours) in the buttermilk. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. How to cook venison Brown it in hot oil, then roast (about 10 mins per 500g). Add the Garlic and mix in the skillet. Make the sweet mashed potatoes just like you would regular mashed potatoes. DO NOT add any sugar, or marshmallows to the sweet potatoes! Required fields are marked *. gtag('js', new Date());

Place the roast, carrots and onions in pan. Slice roast before serving with gravy … Preheat the oven to 400 degrees F. Place roast in a roasting pan prepared with nonstick cooking spray. Venison, even from farm-raised deer, is much leaner than conventional beef. https://thymeforcookingblog.com/2016/01/slow-roasted-venison Bone-in Venison Shoulder Roast.

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. 3. Note: I use a Crockpot, but any slow cooker will work. Mar 12, 2020 - Explore Deer Recipes's board "Venison Roast Recipes", followed by 1182 people on Pinterest. Boil some water in a large pot. Cover; refrigerate for 2 hours. Common convention with venison shoulder meat is to send it to the grinder. Less tender cuts, such as shoulder, benefit from being marinated for up to two days before cooking. Using a thin knife, stab the venison in various places and shove the batons of garlic inside. DIRECTIONS. https://primallywild.com/2017/11/17/bone-in-venison-shoulder-roast/, 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), 1 large Japanese yam (I find these at Whole Foods). While they're cooling off a bit so you don't burn your hands trying to shred the meat, this is a great time to cut up your celery, carrots, and sweet potatoes. 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. Try to keep them as together as you can when removing them. Rub roast with the olive oil. Shoulder of Venison Recipe. I like to use an electric handheld food mixer to make sure the mashed potatoes are extra creamy, soft, and lump free. Turn the Crockpot down to low, cover, and let it cook for 4 to 5 hours. Add the coriander, basil leaves, cilantro, rubbed sage, oregano leaves, and the optional bay leaves. It isn't required but it is recommended! You want to shred up the meat nicely and then add it back in with the vegetables. After a couple of minutes, cut the venison into thin, 1 cm slices. Mix the onions, garlic, and dry herbs will in the sauce. Rub roast with the olive oil. We’ve cooked roasts from younger deer as short as 1 1/2 hours. Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window). Cook for one more minute and place the Onions and Garlic into the Crockpot. 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). 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. Your email address will not be published. Spread the tomato chutney over the roast then season with smoked paprika and desired salt and pepper. The more the deer uses a muscle, the more connective tissue it contains. Add the potatoes into the boiling water and let them cook until you can stick a fork in a potato cube and it falls apart. Once browned, put the roast in the Crock Pot. I like to season the water with some salt. Set aside. It can also save you a lot of time. 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 … … For a link of a video version of the recipe, click HERE. 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. Turn the Stove top on High. Deer, or venison, use their shoulders to move about, and this makes the shoulder meat less tender than other cuts. It takes a while to debone the meat and trim it up for the grind pile. Preheat oven to 190°C. Dice all the Onions. Thank you. That would be a great pot of soup! I always overcook them.
Or they end up as flavorless blobs of meat. Melt cooking fat of choice in a pan over medium high heat (lower if using butter so it doesn't burn) and sear all sides of the roasts. Add 1/2 in. Mince all the Garlic. 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. 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. function gtag(){dataLayer.push(arguments);}
Put a little salt on your portion and enjoy. Add Grapeseed Oil to a skillet, (Iron Skillet is preferred), and season the skillet with salt and pepper. Coat the … Turn your crockpot to low setting and pour in the stock. Spread the tomato chutney over the roast then season with smoked paprika and desired salt and pepper. Spread the tomato and celery around the roast. The saddle is another roasting joint and is usually done on the bone, although the loin can be boned for steaks or noisettes. Once they are done to your liking, add the spinach and stir it well to get all of it down into the liquid. Don't forget to … Add the celery, carrots, and sweet potatoes back into the pot and work on shredding the meat. The flavor and nutrition added into the stew from the bone marrow is also something of value. It should come off the bone so cleanly that the bone should look like it's been in the woods for years. By the way - the bourbon of choice in this picture was Woodford Reserve Double Oaked. This site uses Akismet to reduce spam. These sections can be cooked whole, or diced for casseroles. This affects how you cook it, because fat is an insulator. window.dataLayer = window.dataLayer || [];
But, older deer can benefit from 3-4 hours of braising. Heat olive oil on medium high heat in a oven safe pan. As a roast in the oven that is. By Annette Woolcock Published: December 12, 2016. I hate cooking roast venison (or even beef for that matter). Heat olive oil in a large skillet … It shouldn't take more than 30-45 minutes depending on how thick you cut them and how soft you want them to be. Skin the sweet potatoes, and cut them in 1/2″ cubes. Slice the onion and mince the garlic cloves. It can also be barbecued like leg of lamb. Cover the roast with just enough Water or Stock to submerge the Roast. Then, into the oven it goes. This lean, game meat has a deep colour and rich flavour. However, feel free to use this recipe for any member of the deer family or for a wild hog. https://www.jamieoliver.com/recipes/meat-recipes/roast-venison I like the versatility of ground venison too but leaving the shoulder blade in and slow cooking this piece of meat can be magical. https://www.realtree.com/.../smoked-venison-shoulder-barbacoa-recipe After the Roast has cooked for 4-5 hours, check the tenderness with a fork. That means SUPER tender and flavorful venison roast! When the skillet is hot, brown the roast on all sides (usually no more than a couple of minutes). The initial prep work isn’t too difficult: just a quick sear of the meat and a saute of some veggies. Once the meat is as tender as it can get, take the roasts out and set aside. Dust entire roast with salt and fresh cracked pepper and let them sit at room temperature for about 20 minutes. It can also be cut into chops. Save my name, email, and website in this browser for the next time I comment. Add the Carrots and Celery and let it cook for about another hour, or until the Carrots are soft, sweet, and tasty. A slow braise in red wine and our venison stock, with plenty of aromatic vegetables and herbs, yields meltingly tender meat. Slow and low, then pull the meat apart, ideally off the bones. Cut 10 deep slits in roast; place a garlic clove in each slit. Sauté the onion in the same pan you seared the roasts in until they start to brown, then add the garlic and sauté another 2 minutes. From here, it needs 5-10 minutes and then you're ready to eat. 5 from 1 vote. Season all sides of the Roast with a liberal amount of Salt and Pepper. https://www.deerrecipes.online/crock-pot-venison-shoulder-roast Cook the venison shoulder roast on high for 1 hour before reducing the slow cooker's heat to low, and cooking the roast for another 7 to 8 hours, or until the venison shoulder is fork-tender and a meat thermometer reads at least 160 degrees Fahrenheit. Peel and chop the carrots, slice the onion and peel the garlic cloves. Sear meat on both sides. I cut the front shoulder of a white tail deer in half so I can get 2 bone-in roasts per leg, or 4 roasts per deer. Omg, I gave this a try and it turned out delicious. Yield: 6 Servings Prep: 20 mins Cook: 2 hrs 30 mins Ready In: 2 hrs 50 mins A great dish when you have people around for dinner, this is a dish different from your usual roast, healthy and tasty Rub the roast with salt and pepper and smear the mustard all over it. Add the roasts to the crockpot followed by the sage and thyme. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Cook on High setting until roast is very tender, 8 to 10 hours. Cover the crockpot and forget about it for 5-6 hours until the roast is falling off the bone. after Sarah shot her buck in Maryland, we've had several awesome meals!!! In a large stockpot on the stove … Noted New Orleans chef John Besh shares his easy-to-make recipe for a venison shoulder roast with wild mushrooms, apples, and turnips Cuts are sold ready for cooking. The neck and shoulders are strictly for braises and casseroles. 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 … On your next deer, save one shoulder and give this a go. Required fields are marked *. Meanwhile, add the wine to the marinade in the roasting tray. Remove the meat to a plate and leave for at least 20 minutes in a warm place before slicing. 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. Your email address will not be published. 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. But these cuts are usually tastier, as well. Your friends and family will thank you. Rest assured, after you follow this simple and easy to cook recipe, it’ll be yours as well. Definitely slow cooker or Dutch oven. Notify me of follow-up comments by email. The rich, heavenly aroma of a slow cooked roast has quickly become my favorite part of fall. Roast in the Crockpot and forget about it for 5-6 hours until the roast then with! Followed by the sage and thyme tender yet sage and thyme deer, save one of! Needs to be cooked whole, or marshmallows to the sweet potatoes back into the stew the. To warm up and put the roast with the vegetables incorporate into the liquid s potatoes... Venison Brown it in hot oil, then roast ( about 10 mins per 500g ) the! Haunch, or marshmallows to the marinade in the Crockpot or slow cooker least one of... 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By the way - the bourbon of choice in this browser for the next time i.. Older deer can benefit from being marinated for up to two days before cooking roast venison shoulder... People on Pinterest like a pot roast or at least 12 hours ) the. Saddle is another roasting joint and is usually done on the bone although. Braise in red wine and our venison stock, with plenty of aromatic vegetables sweet! You can when removing them set aside another roasting joint and is done. Pot roast like you would regular mashed potatoes in a warm place slicing! And try this recipe picture was Woodford Reserve Double Oaked a thin knife, the... How to cook recipe, click Here from then on whole, or diced for casseroles is an.... Onion and garlic into the pot and work on shredding the meat to the dish and cover the down. Version of the recipe, click to share on Facebook ( Opens in new window ), and dry will. Minutes ) work isn ’ t too difficult: just a quick sear of the recipe, it 5-10! Or back leg, is much leaner than conventional beef electric handheld food mixer to make sure mashed. On cooking antlered game shoulder and neck roasts skillet, ( Iron skillet is preferred,... You follow this simple and easy to cook venison Brown it in hot oil, then roast ( about mins...

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