Deer Shoulder Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: In 1987 I happened to spend some time with Sonny Rippy and his son Richard while they lived in Dripping Springs. We existed mainly on Deer meat and potatoes as cash was in short supply after the real estate and building crash of '85 and '86. I became the go-to guy when it came to processing the deer that Richard, Sonny, and several friends killed during that time due to the fact that I was a contractor and there not many jobs going on. Sonny had a habit of saving only the backstrap and hams of any deer killed, saying that they were the only parts fit to eat. He fussed at me for saving and wrapping everything I could, but I was taught to waste nothing, and grew up learning tricks to make the tougher cuts more palatable. Most folks that know how to cook venison to begin with use the shoulder sections to make roasts. They take more time for preparation and cooking, but the results are pretty tasty. Backstrap and ham steak off any deer are the quickest and easiest to prepare, so of course they are the most popular.
One day I was informed we were throwing an impromptu lunch for a couple that were getting married. I did not want us to stand over the stove long enough to fry backstrap and ham steak for ten people, so I decided to make shoulder roasts and clean out some freezer space at the same time. Having said all this, I can get down to the recipe in question:
The shoulder has two parts, a blade and a shank, separated by a major joint. Either will do, as they can be dealt with separately. Marinating overnight or for a few hours is okay, but not necessary to this recipe. If I have the time I like to marinate the meat for 2-4 hours in the refrigerator in a mixture of picante sauce, fresh green onions (sliced small), oil and vinegar salad dressing, and Wochestershire.
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Directions: |
Directions:Take 1 shoulder joint, (blade or shank) fresh, thawed or frozen. If frozen, wash off with warm water to allow the outside area to soften enough to help the spices adhere to the surface, or thaw in microwave. The point being, you don't have to completely thaw the meat if you have limited time.
Take out a roll of tin foil, tear off enough to completely surround the shoulder and lay it out flat on counter or preparation surface. Place the shoulder in the center.
(skip this step if you have marinated the meat prior to final preparation)
Using picante and sliced green onion mixture, coat the outside of the shoulder until you have a layer of marinade on every part of the surface area.
Salt and pepper to your own taste, then using mayonnaise, coat the shoulder liberally until you have completely covered the shoulder with a half inch layer.
Close the foil by folding ends up and in, so the sides facing and away from you form the final seal folding over at the top a couple of times. Double wrap if foil seems flimsy.
Place the individual packages on a cookie sheet or directly in preheated oven and cooked at 325º for 45 minutes to an hour, depending on size and thickness. Pick up the shoulder by its bone handle and shake sharply after 45 minutes to check them, as in cracking a whip. If the meat falls off the bone, they are ready! |
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Personal
Notes: |
Personal
Notes: Deer shoulder roasts are not easy to tenderize except by lengthy sealed roasting. This method is a fail safe, because it would be very difficult to overcook. The moisture is sealed in and continues to break down the tough muscle tissue with time. This particular time, I cooked 6 separate roasts, both shank and blade. They were plenty done in 45 to 50 minutes and very tender. When I did the crack the whip trick, and that meat just fell off the bone in a compact cascade on the plate. The wonderful aroma of fresh cooked meat swirled and everybody got immediately hungry. They did not need a knife at all, and I got 3 proposals of marriage out of the crowd. Didn't take 'em though, 'cause I didn't like the guys that much, and the lady was already married!
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