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
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