I just returned from a great dining experience, having ordered braised veal shoulder. The meat was really tender, like pulled pork It made me rethink my use of the venison shoulder and was wondering if anyone has a recipie for baised shoulder of venison The cook said he cooked it for 3 hours,but that's all he told my waitress.
Look up "pot roast" recipes. Same principle. Brown it, then slow moist cooking. Grandma used to do it in a pressure cooker, but the oven works, just takes a little longer.
we do that with a crock-pot. One of my favorite ways to eat a roast.
Brown it first in olive oil with onions and mushrooms
put it in the crock-pot on medium
put in 1-2 cans of beef broth
put in the same amount of cream of mushroom soup
put in some worchestir (sp?)
cook on medium 4-8 hours. Serve with baked potatoes or white rice! Yumm! I need to get me another shoulder roast out to thaw...
__________________
ANNOY A LIBERAL, work hard and be happy.
I typically braise my venison roasts. The day before cooking I apply a dry rub to the roast and seal it in a plastic zip-lock bag. For a 2-3 LBS venison roast, I use 6 crushed and ground-up juniper berries, 1/4 teaspoon of thyme, 1/4 teaspoon of marjoram, 1/4 teaspoon of ground black pepper, and 1/4 teaspoon of salt. I just rub these spices all over the venison -- after trimming as much silverskin as I have patience for and removing any deer hairs that might be adhering to the roast -- and seal it in the plastic bag.
About 3 1/2 hours before I want to eat I take the roast out of the bag and sear it in a metal casserole. Turn the burner on high, add a tablespoon of oil, spread the oil around, let the pot get hot, put the deer in. Cook it maybe 4-5 minutes per side. You want to sear it on all sides: this seals in the moisture of the meat. You can tell when you have seared it long enough on a side as it looks a mahoganey brown. By all sides I mean, if the roast were a cube, on all six sides.
After searing, add about a cup of water into the pot and bring to the boil. Put a lid on the pot and put it in the oven preheated to about 325 degrees. You want the oven just hot enough so when you pull the pot out, the liquid is boiling gently. Cook like this for 3 hours, turning the roast over in the liquid every 30 minutes or so. If the liquid evaporates, add more. Towards the very end of the braising interval you can slack off on refilling the liquid in order to concentrate the flavor in the gravy you may make from the braising liquid . . . BUT DON'T LET IT ALL EVAPORATE or you will burn the meat!!!
This works for me. Make sure you try to get as much of the dry rub spices into the braising pot as you can, as this adds good flavor to the gravy.
1 2-2 ½ pound Venison Roast, I used the eye of the back leg minus 2 steaks.
Marinade:
1 cup Merlot wine , 1 cup red wine vinegar, ¼ cup pickeling spices (tied incheese cloth),a few dashes of salt and pepper ,1 carrot ,1 celery stalk ,1 small onion,(chopped) All simmered and cooled and poured over meat for 2 days
.Then drain and pat dry, Simmer marinade and strain. Brown meat, add marinade and 1 can chicken broth, and 1 small chopped onion.Simmer on top of stove 3 hrs. Remove meat, and make gravy,
Gravy:
To the Juices and marinade Add 7 ginger snaps (cookies),1 tbs sugar, 1 Tbs flour mixed with 3 ozs cold water, and 1 teaspoon gravy master. ( a browning and flavoring sauce) Makes about 2 cups. Heat till bubbly and serve with,Garlic Mashed Potatoes, Red cabbage and apples, and pumpernickel bread.
As far as the red cabbage , I bought it in a jar and added some apple slices, or
Braised Red Cabbage and Apples
Recipe Courtesy Sara Moulton2 small red cabbages, quartered1 onion, peeled and sliced thin6 McIntosh apples, peeled, cored, and sliced thin1/2 cup firmly packed brown sugar3 teaspoons saltPepper to taste1/2 cup red wine vinegar2 cups chicken stock Place cabbage, onions, and apples into a baking pan. In a saucepan, combine sugar, salt, pepper, red wine vinegar and chicken stock. Heat until sugar is dissolved. Pour the liquid over the cabbage mixture. Cover and bake in a preheated 350 degree oven for 1 hour, until cabbage is soft. Yield: 8 servingsPrep Time: 35 minutesCook Time: 1 hourDifficulty: Easy
Garlic Mashed Potatoes
1 head garlic, top sliced off
2 tablespoons olive oil
6 to 8 large Yukon gold potatoes, peeled and quartered
1 tablespoon salt
1 cup milk, warm
1/2 stick butter, softened
Salt and black pepper, to taste
Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.
Serve with Merlot. Ps Imake my own wine too.
__________________
THE FOUR SEASONS- ALMOST SUMMER, SUMMER, STILL SUMMER & DEER SEASON
help on braising venison
