Bone-in venison shoulder roast

Tyme2fish

Tyme2fish

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I've got a venison bone in shoulder roast cooking now. I punctured the roast in a few places and placed garlic in the slits. Olive oil was rubbed on the roast and I then sprinkled fresh ground black pepper and kosher salt all over the roast. Roast is in an electric roasting pan at 300 degrees with carrots,celery,and onions on the bottom of the pan. After one hour I added some beef broth to the pan. I'm going to turn the temp down to about 250 shortly and then let cook for about 4 to 6 more hours. I'll let y'all know how it turns out.
 

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MTboatguy

MTboatguy

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Re: Bone-in venison shoulder roast

One thing I would suggest, add about 1/2 can of beer, it helps to beak down the connective tissue and makes it much more tender.
 
WIMUSKY

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Re: Bone-in venison shoulder roast

A lot of guys would use that cut of meat for grind and use the rear quarters to make their roasts. Not me! I'm with you, I always use the shoulder for roast and mainly grind the hind quarters since that's usually the toughest meat. Especially if it's ol' bucky.

Looks real good to me! You should change your userid to Tyme2hunt. Maybe have one for each season.......

On a fishy note, my daughter tried pickled northern for the first tyme today. A school teacher brought it for the kids. She loved it! We need to get out there and catch some fish so we can make our own........... If I could only find my recipe......
 
Tyme2fish

Tyme2fish

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Re: Bone-in venison shoulder roast

MTboatguy said:
One thing I would suggest, add about 1/2 can of beer, it helps to beak down the connective tissue and makes it much more tender.
Click to expand...
What am I supposed to do with the other half of the beer? Never mind, I think I know the answer.
 
MTboatguy

MTboatguy

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Re: Bone-in venison shoulder roast

My wife and I almost exclusively eat wild meat, and it was just a little trick I learned from an oldtimer many years ago, makes it melt in your mouth.
 
J

JRJ

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Re: Bone-in venison shoulder roast

Looks good and should be fork tender :encouragement:
 
Tyme2fish

Tyme2fish

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Re: Bone-in venison shoulder roast

WIMUSKY said:
A lot of guys would use that cut of meat for grind and use the rear quarters to make their roasts. Not me! I'm with you, I always use the shoulder for roast and mainly grind the hind quarters since that's usually the toughest meat. Especially if it's ol' bucky.

Looks real good to me! You should change your user id to Tyme2hunt. Maybe have one for each season.......

On a fishy note, my daughter tried pickled northern for the first tyme today. A school teacher brought it for the kids. She loved it! We need to get out there and catch some fish so we can make our own........... If I could only find my recipe......
Click to expand...

I gave up hunting after my discharge from the army in 1972. Tha's all I'll say about that. Nothing against hunting, I just don't like to kill living warm blooded creatures.

The pickled fish recipe got me curious as I've always liked pickled herring. Several interesting recipes on the net. I think I'll have to try that in the near future.
 
L

Lone Duck

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Re: Bone-in venison shoulder roast

OH MY GOSH !! You guys are killing me!! Got me slobbering all over my keyboard.
 
Pony

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Re: Bone-in venison shoulder roast

I like to use beer venison to take care of the gamey flavor. I usually soak any roasts or steaks in it overnight.....sort of has the same effect that salted milk has with fish.
 
MTboatguy

MTboatguy

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Re: Bone-in venison shoulder roast

Pony said:
I like to use beer venison to take care of the gamey flavor. I usually soak any roasts or steaks in it overnight.....sort of has the same effect that salted milk has with fish.
Click to expand...

Mellowing the gamey taste is what I was talking about, the density of the connective tissue is what concentrates the organisms that harbor that "gamey" taste
 
Tyme2fish

Tyme2fish

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Re: Bone-in venison shoulder roast

Platter of sliced venison roast piled high. It tastes better than it looks. As good as or better than roast beef.
 

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lncoop

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Re: Bone-in venison shoulder roast

"Hey Tyme, what's fer supper?"

"Roasted shoulder that come from a deer
with celery and carrots and half a cold beer,
garlic inside and olive erl on top;
now step back everbody,
time to eat til I pop."

"Yum, yum!":hungry:
 
Tyme2fish

Tyme2fish

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Re: Bone-in venison shoulder roast

I reduced all the broth/beer liquid and Mrs.Tyme is now making the gravy. Mmmmmmm mashed tators and the cooked veggies with slices of venison. Oh, and my neighbor gave me an apple pie for dessert.
 
Tyme2fish

Tyme2fish

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Re: Bone-in venison shoulder roast

lncoop said:
"Hey Tyme, what's fer supper?"

"Roasted shoulder that come from a deer
with celery and carrots and half a cold beer,
garlic inside and olive erl on top;
now step back everbody,
time to eat til I pop."

"Yum, yum!":hungry:
Click to expand...

NICE!! I like it.
 
WIMUSKY

WIMUSKY

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Re: Bone-in venison shoulder roast

Tyme2fish said:
Platter of sliced venison roast piled high. It tastes better than it looks. As good as or better than roast beef.
Click to expand...

And it's actually healthier than roast beef because it's leaner......... I may have to defrost one for this weekend.....:)

'coop - That was good......;)
 
coastalrichard

coastalrichard

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Re: Bone-in venison shoulder roast

lncoop said:
"Hey Tyme, what's fer supper?"

"Roasted shoulder that come from a deer
with celery and carrots and half a cold beer,
garlic inside and olive erl on top;
now step back everbody,
time to eat til I pop."

"Yum, yum!":hungry:
Click to expand...

:hail:
 
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