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Discussion Starter #1
Try this with your deer shoulders instead of grinding them.

Ingredients:
4 strips of bacon
2-3 # chuck roast
1 can beef broth
2 tablespoons of butter
2 tablespoons of flour
3 med to large onions
2 cloves of garlic
carrots to taste
Potatos to taste
bay leaf

Chop bacon into small pieces and brown in dutch oven.
Remove bacon and completly brown salt and peppered but unfloured roast in bacon grease.
Remove roast, add thinly sliced onions to bacon grease and cook until brown.
Place roast and bacon in pot on top of onions
Add 1 can of beef broth (Campbells) and enough water to allow liquid level to come halfway up on the side of the meat.
Cover:
Place in 350 oven for 2.5 hours.
Remove meat.
Add carrots and potatoes (any other root vegetable so desired)
Place meat on top of vegetables, cover and put back in oven for 45 to 60 minutes.
Remove meat and vegetables from pot.
Add mixture of 1part butter to 1 part flour to broth in pot. (I table spoon of mixture will thicken 1 cup of gravy)

Season to taste if needed
 

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The Hog Whisperer (Administrator)
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Jim, sounds delicious!

I have moved the thread to the recipes section, hope you don't mind.

Do you think that this would be OK if the bone is left in the shoulder? Some of the deer around here, they are small enough that if you bone out the shoulder, all you end up with IS hamburger.
 

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Discussion Starter #3
Mike,
I lay the shoulder with the bone in it on a counter with the skinned side down and then pretend that it is a crappie and filet it. Just make a cut down the length of the bone and cut the bone out. Then roll it and tie it into boneless roasts of a size to fit your family.
I haven't had a deer processed for over 20 years.
I freeze it with no bone, no fat and very little sinew.
Super good.
I tried this recipe with a storebought chuck roast and it was wonderful.
 
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