Welcome guest, is this your first visit? Create Account now to join.
  • Login:

Welcome to the NZ Hunting and Shooting Forums.

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed.

Night Vision NZ DPT


User Tag List

+ Reply to Thread
Page 1 of 2 12 LastLast
Results 1 to 15 of 17
Like Tree30Likes

Thread: Stag shoulder in the Weber? Suggestions please

  1. #1
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    24,973

    Stag shoulder in the Weber? Suggestions please

    Got a nice clean shot spiker shoulder that has been in the fridge for over a week now.
    I'd like to put it in the charcoal Weber but don't have a lot of experience with it yet.
    And the weather at the moment is appalling and I don't really have a covered outdoor cooking area.

    So far my plan is try do the first 30min to an hour in the Weber under the eave of the house then transfer to a covered roasting dish and throw in the oven with some onions, garlic and half a beer so it ends up tender fall of bone hopefully.

    Or should I be trying something completely different?
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  2. #2
    Member zeropak's Avatar
    Join Date
    Aug 2015
    Location
    Mangonui
    Posts
    889
    Quote Originally Posted by veitnamcam View Post
    Got a nice clean shot spiker shoulder that has been in the fridge for over a week now.
    I'd like to put it in the charcoal Weber but don't have a lot of experience with it yet.
    And the weather at the moment is appalling and I don't really have a covered outdoor cooking area.

    So far my plan is try do the first 30min to an hour in the Weber under the eave of the house then transfer to a covered roasting dish and throw in the oven with some onions, garlic and half a beer so it ends up tender fall of bone hopefully.

    Or should I be trying something completely different?
    Take a look at this one on youtube. https://youtu.be/Fug2q_EIGQI
    veitnamcam likes this.
    ZeroPak Vacuum Sealers, Zero air Zero waste

  3. #3
    Numzane Spudattack's Avatar
    Join Date
    Aug 2012
    Location
    Tauranga
    Posts
    2,990
    I would try and find a potjie (big camp oven)

    So the first half hour as you planned in the Weber, hot and fast to get a nice char and smoke, then put in the pot over just a couple of coals and let it simmer.

    Best way I have found to do venison joints

    This is my go to recipe.

    https://potjiekosworld.com/venison-potjie-3/

    Works just as well with a whole joint


    Sent from my iPhone using Tapatalk
    Beaker and keengunNic like this.
    "Here's the deal I'm the best there is. Plain and simple. I wake up in the morning and I piss excellence."

  4. #4
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    24,973
    Quote Originally Posted by zeropak View Post
    Take a look at this one on youtube. https://youtu.be/Fug2q_EIGQI
    That's basically what I was thinking but into a covered roasting dish instead of foil.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  5. #5
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    24,973
    Quote Originally Posted by Spudattack View Post
    I would try and find a potjie (big camp oven)

    So the first half hour as you planned in the Weber, hot and fast to get a nice char and smoke, then put in the pot over just a couple of coals and let it simmer.

    Best way I have found to do venison joints

    This is my go to recipe.

    https://potjiekosworld.com/venison-potjie-3/

    Works just as well with a whole joint


    Sent from my iPhone using Tapatalk
    Yes I have 4 or 5 camp ovens but I generally use them on a fire which I can't do at home.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  6. #6
    Member zeropak's Avatar
    Join Date
    Aug 2015
    Location
    Mangonui
    Posts
    889
    Quote Originally Posted by veitnamcam View Post
    That's basically what I was thinking but into a covered roasting dish instead of foil.
    Yep that would work. I've got a couple of Veni shoulder in the freezer to try this myself. If you go ahead let me know how it works out
    ZeroPak Vacuum Sealers, Zero air Zero waste

  7. #7
    Gkp
    Gkp is offline
    Member
    Join Date
    May 2018
    Location
    Queenstown
    Posts
    1,839
    You got it. Oil and rub in spice mix. 20 to 30 minutes a side then into baking tray with all your goodies. Plenty of liquid. 1.5 cups of Red wine or apple cider vinegar plus hoison and sweet chilli, garlic, onions, ginger etc
    150 Celsius for 3 to 3.5 hours covered until it pills with a fork
    You really can't stuff it up. It's my new favorite
    veitnamcam, Spudattack and Beaker like this.

  8. #8
    Numzane Spudattack's Avatar
    Join Date
    Aug 2012
    Location
    Tauranga
    Posts
    2,990
    Quote Originally Posted by veitnamcam View Post
    Yes I have 4 or 5 camp ovens but I generally use them on a fire which I can't do at home.
    Yeah, I like to do mine over a fire, but a gas burner works fine too


    Sent from my iPhone using Tapatalk
    "Here's the deal I'm the best there is. Plain and simple. I wake up in the morning and I piss excellence."

  9. #9
    Banned
    Join Date
    Mar 2015
    Location
    North Canterbury
    Posts
    5,462
    I would do the sear / smoke in the Weber and then oven bag it for the remainder. If it is not oven bagged but cooked in a covered dish keep the temp low as even with liquid around it like wine the water in the meat can still be driven out leaving a dry roast. If meat has some sub-cu fat then that melts and seals and prevents water leaving the meat. Because venny is very lean there is not this moisture trapping mechanism. The oven bag retains moisture because of positive pressure.

  10. #10
    Member
    Join Date
    Apr 2022
    Location
    New Plymouth
    Posts
    3,310
    Quote Originally Posted by veitnamcam View Post
    Got a nice clean shot spiker shoulder that has been in the fridge for over a week now.
    I'd like to put it in the charcoal Weber but don't have a lot of experience with it yet.
    And the weather at the moment is appalling and I don't really have a covered outdoor cooking area.

    So far my plan is try do the first 30min to an hour in the Weber under the eave of the house then transfer to a covered roasting dish and throw in the oven with some onions, garlic and half a beer so it ends up tender fall of bone hopefully.

    Or should I be trying something completely different?
    if you can learn how to tunnel bone a shoulder and make a stuffed rolled roast then slow roast in camp oven - stuff with bacon finely chopped potatoes and onions - easy to carve - brown first --my personal taste I will not put wine anywhere near my venison - to me gives it a weird flavour - slow and low - use proper dripping - salt pepper
    veitnamcam, tamamutu and ROKTOY like this.

  11. #11
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    24,973
    Righto peeled it this morning,
    Name:  IMG_20230506_102950.jpg
Views: 303
Size:  5.27 MB
    Name:  IMG_20230506_104724.jpg
Views: 304
Size:  5.63 MB
    Seasoned and oiled
    Name:  IMG_20230506_110015.jpg
Views: 293
Size:  6.32 MB
    Into the bbq for about an hour to get a bit of char and lots of smoke.
    Name:  IMG_20230506_115252.jpg
Views: 298
Size:  7.12 MB

    Now in the oven on a bed of onion and some beer and water in. Lid on
    Name:  IMG_20230506_115348.jpg
Views: 296
Size:  6.94 MB
    It probably doesn't need this long to render connective tissues so it's on low....90 deg.

    Hopefully comes out good
    Beaker, Moa Hunter, ROKTOY and 1 others like this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  12. #12
    Member
    Join Date
    Apr 2022
    Location
    New Plymouth
    Posts
    3,310
    Quote Originally Posted by veitnamcam View Post
    Righto peeled it this morning,
    Attachment 223119
    Attachment 223120
    Seasoned and oiled
    Attachment 223121
    Into the bbq for about an hour to get a bit of char and lots of smoke.
    Attachment 223122

    Now in the oven on a bed of onion and some beer and water in. Lid on
    Attachment 223123
    It probably doesn't need this long to render connective tissues so it's on low....90 deg.

    Hopefully comes out good
    looks real good
    veitnamcam likes this.

  13. #13
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    24,973
    It's pretty much done now....turned oven off....it will sit round 50 deg for a couple hours till I turn it back on.

    Melted some duck fat over the top and put the lid back on.
    Name:  IMG_20230506_140104.jpg
Views: 261
Size:  5.62 MB
    Beaker, Moa Hunter and Mathias like this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  14. #14
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    24,973
    Bit of a heat back up before serving, fell to bits tender...nice smoke ring ,gelatinous juicey and delish!
    Really happy with it and would recommend.
    Name:  IMG_20230506_174335.jpg
Views: 228
Size:  5.53 MB
    Name:  IMG_20230506_180857.jpg
Views: 228
Size:  5.46 MB
    Name:  IMG_20230506_180936.jpg
Views: 222
Size:  5.34 MB
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  15. #15
    Member zeropak's Avatar
    Join Date
    Aug 2015
    Location
    Mangonui
    Posts
    889
    Well done. I gotta get one of those shoulders out and do it.
    ZeroPak Vacuum Sealers, Zero air Zero waste

 

 

Similar Threads

  1. DEEP SHOULDER STAG.
    By Trout in forum The Magazine
    Replies: 2
    Last Post: 17-04-2021, 02:03 PM

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Welcome to NZ Hunting and Shooting Forums! We see you're new here, or arn't logged in. Create an account, and Login for full access including our FREE BUY and SELL section Register NOW!!