Maggie's Farm

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Tuesday, March 10. 2009

Venison Pot Roast

This weekend, I plan to use this pot roast recipe with a venison rump I have in the freezer. I wonder how it would work for shoulder too. I have one of those in the freezer. No, two shoulders.


There's always a navarin like this for the shoulder meat.

Posted by Bird Dog in Food and Drink at 11:39 | Comments (4) | Trackbacks (0)

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My personal use of these two pieces of Bambi is to grind them up and either use them as you would hamburger, or stuff them into sausage with equal parts pork. You can also combine with pork to extend spaghetti, and you can use them to fill in Chili. But do not force the young ones to sit through boiled venison--err excuse me pot roasted venison!
#1 apple pie on 2009-03-10 12:12 (Reply)
Over the years I too have found that I do not prefer venison boiled or oven roasted. My roast cuts now get cubed for chili, stir fry or sliced thin for jerky. Too each his own rump.
#2 Dave J on 2009-03-10 12:45 (Reply)
Nice forked-horn buck. Bang! Looks like 3-4 years old. Plenty tasty if served rare!
#3 Gwynne on 2009-03-10 16:23 (Reply)
Shoot them with a bow and arrow. If in bear country vacate the gut pile area quickly.

Inject the meat with the Ronco meat injector with your favorite spices, then cook it on the Ronco ferris wheel deal cooker. Serve with a fine Muscatel wine and darn , you've got it made.
#4 Ted Nugent Habu on 2009-03-10 18:28 (Reply)

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