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  • 9 Post By Druid

Thread: Venison shoulder roast

  1. #1
    Member Druid's Avatar
    Join Date
    Jan 2013
    Location
    Blenheim
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    138

    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
    Member
    Join Date
    Jun 2016
    Location
    Turangi
    Posts
    8
    Yes some good meat on the shoulders.

  3. #3
    Member
    Join Date
    Mar 2015
    Location
    North Canterbury
    Posts
    1,072
    @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.
    'Bother' said Pooh, as he chambered another round ... Wong Far King Way

  4. #4
    Member Dundee's Avatar
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    Dec 2011
    Location
    Way East of D'Vagas
    Posts
    16,239
    Venison shoulder roast here last night but none of that flash stuff.
    Cooked on the bone in the oven.
    Name:  picture 01 3690.jpg
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    I had gravy on the meat...shock horror
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
    CFD

    tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive

  5. #5
    Member
    Join Date
    Nov 2016
    Location
    Christchurch
    Posts
    77
    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.

 

 

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