Thread: Venison shoulder roast

@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.