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Thread: Venison shoulder roast

  1. #1
    Member Druid's Avatar
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    Venison shoulder roast

    Too many hunters leave the shoulders behind , this recipe is just yummy , you can swap out the prunes for dries apricots . Cooking oil can be swapped for dripping , or even better bacon fat , A packet of commercial stuffing is also a go


    ROAST STUFFED SHOULDER OF VENISON

    1 boned out shoulder ,
    salt pepper
    3 tbsp beef dripping
    butter

    Stuffing
    1 tbsp chopped onion
    50g butter
    250 gram pitted chopped prunes
    1 tbsp chopped parsley
    Juice and grated rind of 1 orange
    2 cups bread crumbs
    salt pepper
    1˝tsp fresh ground all spice

    COOKING
    saute onion in butter , add other ingredients
    put stuffing in boned out leg , roll tie with string
    rub meat with butter , salt and pepper.
    place in roasting pan with beef dripping , cover roast 3-3˝ hours depending on size at 160 C or 320 F
    Baste frequently
    remove cover in last ˝hour to brown meat ,
    make gravy from pan juices plus extra orange juice
    Get as close as you can then six feet closer

  2. #2
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    Yes some good meat on the shoulders.

  3. #3
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    @Druid Only just read this recipe now. I like your stuffing recipe, at this time of year I like a bit of Horse Radish but I don't know how that would work with the prune plum and Orange flavours.
    Anyway, regarding the cooking I used to roast just as you suggest but now do it a completely different way which I find much better.
    Brown the roast properly in the roasting pan if it has a heavy base or in a solid frypan first. Then put the roast onto a bed of thin Kumara slices in the roasting dish. Put the covered ( lid on ) dish into a cold oven and seethe thermostat to 270 - 280 C. Once the oven reaches that temp and the light goes out time 30 mins then turn the oven completely off. Do this early enough so that the roast will have 5 to 6 hours in the oven. Check all is well early enough incase it needs more heat but you should have a roast that is properly cooked through, moist, pink in the middle, and nicely browned. Mash and whiz the Kumara slices to make a gravy.

  4. #4
    Member Dundee's Avatar
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    Venison shoulder roast here last night but none of that flash stuff.
    Cooked on the bone in the oven.
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    I had gravy on the meat...shock horror
    Trout, ANTSMAN, Cordite and 2 others like this.
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  5. #5
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    Recipe sounds good Druid. Will have to try it. Personally I take as much meat as I can off a deer as I don't shoot as many as I would like.
    Last edited by Allizdog; 28-06-2019 at 08:07 PM.

  6. #6
    Member Sideshow's Avatar
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    Old thread but anyone else have some more tips. Have four shoulders of those last two fallow bucks.
    What oven temp and cooking time? Cheers
    It's all fun and games till Darthvader comes along
    I respect your beliefs but don't impose them on me.

  7. #7
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    Why dont you try something inhale heard good things about but never done?
    Corned venison and venison ham?

  8. #8
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    Quote Originally Posted by Sideshow View Post
    Old thread but anyone else have some more tips. Have four shoulders of those last two fallow bucks.
    What oven temp and cooking time? Cheers
    Try that recipe I posted above for the spike buck and for the older buck cook the shoulder in an oven bag. Make some knife point pockets to slip in some peeled cloves of garlic
    Sideshow and rewa like this.

  9. #9
    Member norsk's Avatar
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    Looking forward to giving this a try.
    "Sixty percent of the time,it works every time"

  10. #10
    Member MarkN's Avatar
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    Quote Originally Posted by Moa Hunter View Post
    Try that recipe I posted above for the spike buck and for the older buck cook the shoulder in an oven bag. Make some knife point pockets to slip in some peeled cloves of garlic
    Yeppidy oven bag and garlic, maybe, little stock and wrap in fat bacon too.
    keneff and rewa like this.

  11. #11
    Member Sideshow's Avatar
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    Thanks ok as I said I’ve 4 to have a crack with. I left a fair bit of shoulder meat on and just flayed out the snews so I’ll rap that around the blade bone and see how we go.
    Oven bag with some rub and garlic first up.

    Then will try the top recipe but lite on the orange peel. I find it a bit over powering. Will get back and let you know how it goes.
    It's all fun and games till Darthvader comes along
    I respect your beliefs but don't impose them on me.

  12. #12
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    Quote Originally Posted by Sideshow View Post
    Thanks ok as I said I’ve 4 to have a crack with. I left a fair bit of shoulder meat on and just flayed out the snews so I’ll rap that around the blade bone and see how we go.
    Oven bag with some rub and garlic first up.

    Then will try the top recipe but lite on the orange peel. I find it a bit over powering. Will get back and let you know how it goes.
    @Sideshow, remember the bed of Kumera / sweet potatoe slices 5 -6 mm thick, that are then mashed as a gravy base. I dont use bacon or any added fat - not needed in an oven bag because the slight positive pressure holds moisture in the meat

  13. #13
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    Deer i shot a few days,i decided to take the sholders and make into roasts.Cut the hock off and about 3 inchs of the blade to fit on oven tray for size.Into the freezer for the next month or 2.No waste and a good feed.
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    Tahr, Dreamer and rewa like this.

  14. #14
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    Slow-cooker always works well,season to-taste

 

 

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