"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Venison Shoulder Roast Recipe

  Tried it? Rate this Recipe:


This recipe for Venison Shoulder Roast, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, September 30, 2008


1 venison shoulder roast
salt & pepper
1/2 t thyme
1/2 t beau monde (celery salt may be used)
2 cloves garlic minced
1 large onion sliced
1 stalk celery sliced
2 potatoes cut in 1&1/2 inch cubes
3 carrots cubed
2 cups water
3 beef boullion cubes
3 T oil
1/2 cup red wine

Salt, pepper and lightly flour roast. Brown in oil in dutch oven or heavy pot with lid. Add onion and garlic while browning. When meat is brown and onion clear, add water, wine celery, beau monde, thyme, & beef boullion. Start on medium high heat and turn to low and cook covered until meat is tender, 3 to 4 hours. Add carrots and potato and cook until tender, 40 minutes of so.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!