How To Cook Deer Shoulder - How To Cook. Place the front shoulder in a lightly greased baking pan and add some carrot and onions if you would like to have a nice gravy or sauce dripping out of the pan. The front shoulders are the source for most of my ground venison.
Slow Roast Shoulder of Roe Deer Farming the Wild
We also make up some good sid. He shows a simple and easy way to slow cook the shoulder with minimal ingredients. The front shoulders are the source for most of my ground venison. It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. Season the shoulder generously with salt and the grilled mixed spices, then pour over a good glug of olive oil. Preheat the oven to 325 degrees fahrenheit (163 degrees celsius). Mix in dried chili powder, paprika, and brown sugar. Alternatively, you could switch the slow cooker on high and leave it for 6 hours. Trim the thick layer of fat from the outside of the roast (but make sure to leave a thin layer, as this will help the pork to baste as it cooks). I like to make all my own sausages, and my wife really likes plenty of ground venison to cook with instead of ground beef.
Set the meat on a roasting rack with the fatty side up. On really big deer you can get some nice blade steaks off the front shoulders, but i usually just grind everything on the front legs. If frozen, you may need to let the pork defrost overnight. Preheat the oven to 350 degrees fahrenheit. Either way, let the meat refrigerate overnight, or for several hours before baking. It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. Season the shoulder generously with salt and the grilled mixed spices, then pour over a good glug of olive oil. We also make up some good sid. Preheat the oven to 300 to 325 degrees f (with the rack in the center), prepare your smoker, or pull your slow cooker or favorite dutch oven out from the cupboard. A thawed roast should take about 8 hours, but a frozen or partially frozen roast will need a full 10 hours. Using a sharp knife, score the skin of.
