Made it tonight for super. Didn't have a venison roast. Used a nice chuck roast and came out great. Pepperoncini gave it I nice kick. Gonna b a regular at our table.
Shoulders have become one of my favorite parts of a deer. They make the best roasts because all the sinew melts and keeps the meat moist and flavorful. Same with the neck and shanks. Honestly, I look to the hams if I need ground or sausage.
An ex girlfriend of mine made this one night with beef and I thought she was crazy. She also had bell peppers and onions and put it on the rolls and it was great. Learned to not judge her cookin
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