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Stop grinding deer shoulders- Mississippi pot roast

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    Stop grinding deer shoulders- Mississippi pot roast

    Their recipe is good with any kind of deer, pork or beef roast however I think it may be the best way to cook a venison blade or neck roast. Super easy to make and although it is what may seem like oddball ingredients, is packed with flavor

    Ingredients-
    Venison roast
    1 packet of dry ranch mix
    1 envelope of Au Jus mix
    1 stick of butter
    1/2 jar of sliced pepperoncini peppers and juice

    Mix the au jus and ranch powders in a bowl, rub the bottom side of the roast. Put the roast in crockpot, sprinkle the rest of the powder over the top. Add the peppers and some of the juice from the jar. Place once stick of butter on top. Turn crock pot on low all day, cook until tender.



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    #2
    May have to try that, looks pretty tasty

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      #3
      My favorite type of roast. I prefer it with beef though so I’m still gonna grind my shoulders. Lol

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        #4
        Not sure where my wife learned about this recipe but she has been making roast like this for a year or two now. It is pretty darn tasty and super simple! Only difference is we just put like 4 of the pepperchini peppers in it. Fyi they make awesome leftovers when you load it into some sweet Hawaiian rolls!

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          #5
          One of our favorites!

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            #6
            Thanks...my dogs get the front shoulders but gonna try it with those nasty hams.

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              #7
              Man we make this roast all the time. Lots with chicken. It’s great, especially served on a fresh/warm Hawaiian roll!

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                #8
                this is the only way i've made my roasts for several years....come to prefer using a pork roast.

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                  #9
                  That's our exact recipe too. Love it!

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                    #10
                    Wow that looks good!

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                      #11
                      Mississippi roast is the best roast recipe I've had.

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                        #12
                        tagged!

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                          #13
                          I might have to try this. Looks good.

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                            #14
                            Good recipe.

                            You can also do this with the shanks. Most people leave them on deer since they're full of tendons, but those tendons turn to jelly after a long cook.

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                              #15
                              The wife specifically requests I keep roasts whole for this exact reason. One of our favorites.

                              Sent from my SM-G955U using Tapatalk

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