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
1½tsp 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 3-3½ hours depending on size at 160 C or 320 F
Baste frequently
remove cover in last ½hour to brown meat ,
make gravy from pan juices plus extra orange juice

Yes some good meat on the shoulders.

@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.

Venison shoulder roast here last night but none of that flash stuff.
Cooked on the bone in the oven.
Attachment 114245Attachment 114246Attachment 114247

I had gravy on the meat...shock horror:thumbsup:

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.

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

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

Quote:

---

Originally Posted by Sideshow

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

Looking forward to giving this a try.

Quote:

---

Originally Posted by Moa Hunter

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. :)

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.

Quote:

---

Originally Posted by Sideshow

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

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.
Attachment 212328
Attachment 212329

Slow-cooker always works well,season to-taste