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Slow roasted venison shoulder

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    Slow roasted venison shoulder

    [ame="https://m.youtube.com/watch?v=Fug2q_EIGQI"]Slow Roasted Venison Shoulder! Deer Meat For Dinner! - YouTube[/ame]

    Looks amazing!


    Sent from my iPhone using Tapatalk

    #2
    That's what we do with shoulders anymore. Hate messing with them when I am processing deer.

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      #3
      Originally posted by 3whunt View Post
      That's what we do with shoulders anymore. Hate messing with them when I am processing deer.
      I’ve started smoking them. Turns out decent, and like you said they’re barely worth messing with as far as trimming goes.

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        #4
        Nice video, will have to try

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          #5
          defiantly gonna have to try this!

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            #6
            What happens if you cook with the shiny side of the foil up?

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              #7
              Originally posted by JTCowpoke View Post
              What happens if you cook with the shiny side of the foil up?


              Was wondein’ the same thing?


              Sent from my iPhone using Tapatalk

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                #8
                That looks good but mine never turn out very good.

                Sent from my SM-G930V using Tapatalk

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                  #9
                  Originally posted by JTCowpoke View Post
                  What happens if you cook with the shiny side of the foil up?
                  Same as with it down

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                    #10
                    Originally posted by SHSU18 View Post
                    defiantly gonna have to try this!

                    Well no one is making you do it. Why all the defiance?




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                      #11
                      awesome

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                        #12
                        I think I will give this a try also.

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                          #13
                          You can have that done in an instant pot in about 45 minutes. I make a venison or pork and mushroom stew in the instant pot on the regular around my house out of deer chunks. Meat just falls apart.

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                            #14
                            Originally posted by No-Tox View Post
                            You can have that done in an instant pot in about 45 minutes. I make a venison or pork and mushroom stew in the instant pot on the regular around my house out of deer chunks. Meat just falls apart.
                            Do you have a recipe for this for the crock pot? Looks good!

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                              #15
                              Originally posted by DeerGeek View Post
                              Do you have a recipe for this for the crock pot? Looks good!
                              This is the Instant Pot recipe but it can be made in the crock pot.

                              INSTANT POT VENISON TIPS IN MUSHROOM GRAVY (GLUTEN FREE)

                              Author: Lorie at Mississippi Kitchen

                              INGREDIENTS

                              2 tablespoons extra virgin olive oil or avocado oil, plus more for coating pot

                              2½ pounds venison, cut into about 1 to 1½ inch cubes/pieces

                              1 medium onion, chopped,

                              2 garlic cloves, finely minced or chopped

                              16 ounces fresh mushrooms, chopped

                              2¼ cups beef broth or stock

                              ¼ cup red wine (substitute with more broth if desired)

                              2 teaspoons worcestershire sauce

                              3 tablespoons cornstarch

                              Kosher salt and coarse black pepper to taste

                              Cooked brown or white rice

                              INSTRUCTIONS

                              Hit the Sauté function on the Instant Pot and add 2 tablespoons of oil. Cook the venison in batches until brown and seared on outside (will not be done on inside). Transfer to a plate and add more oil, if necessary for remaining batches. (You will get a better sear if you don’t overcrowd the pot.)

                              When venison is done, add about ½ cup of the beef broth and deglaze the bottom of the pot by using a flat whisk to scrape up all of the brown bits. Add the venison into the pot along with the onion, garlic, mushrooms, wine, and Worcestershire sauce. Add remaining broth.

                              Place cover on securely, making sure vent is turned to “Seal”, then press the manual function and set time to 35 minutes. Use natural release.

                              When the venison is done and after the pressure is released, remove the lid and press the sauté function again to bring to a boil. Stir together the corn starch and about 4 tablespoons of water until smooth in a measuring cup, then whisk this into the pot, stirring until mixed and thickened. Turn off sauté function. Add salt and pepper to taste.

                              Serve the venison over rice.

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