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Old 11-20-2019, 07:46 PM   #1
huntindude
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Default 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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Old 11-20-2019, 07:53 PM   #2
Bowtech38
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May have to try that, looks pretty tasty
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Old 11-20-2019, 07:56 PM   #3
panhandlehunter
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My favorite type of roast. I prefer it with beef though so I’m still gonna grind my shoulders. Lol
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Old 11-20-2019, 07:58 PM   #4
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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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Old 11-20-2019, 07:59 PM   #5
tradslam
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One of our favorites!
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Old 11-20-2019, 08:00 PM   #6
Artos
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Thanks...my dogs get the front shoulders but gonna try it with those nasty hams.
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Old 11-20-2019, 08:06 PM   #7
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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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Old 11-21-2019, 11:49 AM   #8
RSW0913
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this is the only way i've made my roasts for several years....come to prefer using a pork roast.
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Old 11-21-2019, 11:50 AM   #9
Spearchunker
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That's our exact recipe too. Love it!
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Old 11-21-2019, 11:54 AM   #10
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Wow that looks good!
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Old 11-21-2019, 11:58 AM   #11
Aggiehunter08
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Mississippi roast is the best roast recipe I've had.
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Old 11-21-2019, 12:18 PM   #12
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tagged!
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Old 11-21-2019, 12:40 PM   #13
wickll
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I might have to try this. Looks good.
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Old 11-26-2019, 01:14 AM   #14
sir shovelhands
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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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Old 11-26-2019, 04:37 AM   #15
hully1029
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The wife specifically requests I keep roasts whole for this exact reason. One of our favorites.

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Old 11-26-2019, 05:54 AM   #16
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I’m going to try this
Thanks VAP
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Old 12-08-2019, 07:01 PM   #17
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I just told my wife the recipe. She said, ďyup, Mississippi roast. Iíve made it remember?Ē. I said, ďoh yeah!Ē. I do not. It does look good.
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Old 12-08-2019, 07:18 PM   #18
Louis
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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.
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Old 12-08-2019, 07:42 PM   #19
Bayouboy
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.
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Old 12-08-2019, 08:04 PM   #20
ClayW
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Saved!
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Old 12-08-2019, 08:17 PM   #21
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Sounds great!


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Old 12-08-2019, 08:22 PM   #22
taylormade820
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thats how I make my beef roasts... love it...
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Old 12-08-2019, 08:31 PM   #23
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Tagged for later.
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Old 12-09-2019, 07:45 PM   #24
Boss Buck
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I’m gonna do this Wednesday. But I will add carrots and potatoes. Them bay yellow one I’m a thinking
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Old 12-09-2019, 07:46 PM   #25
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Thanks for the recipe! We did it without the butter and it was excellent!!
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Old 12-09-2019, 08:44 PM   #26
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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.
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Old 12-09-2019, 08:46 PM   #27
Lightning48
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My wife makes this and we put it on a bed of mashed taters
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Old 12-09-2019, 09:20 PM   #28
Royal21973
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Need to try this! Thanks
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Old 12-09-2019, 09:59 PM   #29
sierracharlie338
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Putting one on in the morning!


Sierracharlie outÖ
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Old 12-09-2019, 10:11 PM   #30
ckamp52
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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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Old 12-09-2019, 10:29 PM   #31
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Tagged
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Old 12-10-2019, 06:37 PM   #32
sierracharlie338
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Listen here,

You can put boot leather in the crockpot and it would taste good with that gravy that is left. My god thatís delicious.

Beef roast was outstanding as sliders.


Sierracharlie outÖ
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Old 12-10-2019, 07:08 PM   #33
Stick1
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Quote:
Originally Posted by FeetDown View Post
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.

Exactly the same here. By far our favorite part of a deer. When processing we de-bone the shoulder.Then we cut into large chunks like you would the rest of the grind. Only that portion never makes it to the grind . It is packaged separately for recipes just like this! Gonna have to give this one a try.
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Old 12-11-2019, 12:10 AM   #34
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I did this one in the instant pot but with beef roast tonight and it's a home run. I'll try it with a venison roast when we kill our next deer.

I used the same basic recipe but used 2 packs of ranch, 2 packs of au jus, half a carton of beef broth, a big red onion, garlic, 1 stick of butter, 1 16 oz jar of pepercini with juice and all and then at the end I thickened the juice in the pot with some med brown roux to make a gravy. Fabulous. Cook time in the Instant Pot was 60 min and then let set 15 min before depressurizing.
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Old 12-11-2019, 04:38 AM   #35
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My family loves this as well as everyone that eats it with us. I leave the butter out though. Good recipe to pass along for sure
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Old 12-11-2019, 09:45 AM   #36
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I will definitely be tring this with some Axis meat asap!
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Old 12-11-2019, 09:58 AM   #37
Bort
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Nice!
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Old 12-13-2019, 05:06 PM   #38
Stick1
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Did this last night and threw in some mule deer shanks, steaks and a hunk of backstrap to see which parts turned out better. Really wish I wasn't out of shoulder. It was ALL good.Will be doing it again. First time cooking deer shanks instead of just grinding them, but sure wont be the last. Had a much richer flavor than the other cuts.
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Old 12-15-2019, 10:35 AM   #39
RascalArms
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Ok Iím intrigued and want to see what all the rave is about. Seems like some strange ingredients but imma try it with a chuck roast. Awful simple process thatís for sure
Will update you guys on results.
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Old 12-15-2019, 10:42 AM   #40
sierracharlie338
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Quote:
Originally Posted by RascalArms View Post
Ok Iím intrigued and want to see what all the rave is about. Seems like some strange ingredients but imma try it with a chuck roast. Awful simple process thatís for sure
Will update you guys on results.


You wonít be disappointed. The more peppers the more kick you get. Next time Iíll be adding more.


Sierracharlie outÖ
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Old 12-15-2019, 10:46 AM   #41
RascalArms
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Quote:
Originally Posted by sierracharlie338 View Post
You wonít be disappointed. The more peppers the more kick you get. Next time Iíll be adding more.


Sierracharlie outÖ

I have the Hawaiian rolls ready too Question: Are you sure I donít need to add any additional liquid? No broth or anything?
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Old 12-15-2019, 10:48 AM   #42
sierracharlie338
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I have the Hawaiian rolls ready too Question: Are you sure I donít need to add any additional liquid? No broth or anything?

Promise. I thought the same thing but there is plenty when itís said and done. Enough to make a gravy or just use for dipping if you wanted.


Sierracharlie outÖ
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Old 12-15-2019, 10:51 AM   #43
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Quote:
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I have the Hawaiian rolls ready too Question: Are you sure I donít need to add any additional liquid? No broth or anything?
I added half a jar of the pepper juice. It came out awesome.
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Old 12-15-2019, 11:00 AM   #44
RascalArms
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Thumbs up

Quote:
Originally Posted by sierracharlie338 View Post
Promise. I thought the same thing but there is plenty when itís said and done. Enough to make a gravy or just use for dipping if you wanted.

Sierracharlie outÖ
Quote:
Originally Posted by TheHammer View Post
I added half a jar of the pepper juice. It came out awesome.
Thanks guys...Iím excited

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Old 12-15-2019, 11:05 AM   #45
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Nice, looks delicious
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Old 12-15-2019, 11:39 AM   #46
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With the OP's list and amount of ingredients, about how much should the chunk of meat weigh, or does it matter?
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Old 12-15-2019, 01:07 PM   #47
sierracharlie338
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Quote:
Originally Posted by Muskles View Post
With the OP's list and amount of ingredients, about how much should the chunk of meat weigh, or does it matter?

I used a two and a half pound roast for me an my kiddo. Could doubled that easy if not more. Iíve got a smaller crock pot though.


Sierracharlie outÖ
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Old 12-15-2019, 01:24 PM   #48
Muskles
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Quote:
Originally Posted by sierracharlie338 View Post
I used a two and a half pound roast for me an my kiddo. Could doubled that easy if not more. Iíve got a smaller crock pot though.


Sierracharlie outÖ
Thanks, wife is at the store now. Didn't want to get too big of a roast and not have enough flavor.
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Old 12-15-2019, 01:33 PM   #49
sierracharlie338
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Quote:
Originally Posted by Muskles View Post
Thanks, wife is at the store now. Didn't want to get too big of a roast and not have enough flavor.

No problem at all. Letís us know how it turns out.


Sierracharlie outÖ
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Old 12-15-2019, 02:28 PM   #50
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Two thumbs up! It made great sliders.
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