Variation On A Venison Shoulder
Gentle reader, you thought I was done with food for a while (or at least you hoped)...
My Dad called last night to inform me that he was bringing me a 2-pound shoulder roast of venison from his buddy Mike's last kill. Nice!
Now... what should I do with it? I'm thinking since it's shoulder, and likely tough, that I'll marinate it in red wine (I've got a VT-made Elderberry wine I'm dying to try out) and rosemary, perhaps coriander? with some garlic and maybe a little vinegar?
Brown it on the stove, toss in some onion, carrot, celery, with the marinade and some stock, and braise it in the oven (or my crock pot - je ne suis pas home a lot)...
While the meat rests, reduce the liquid for pan sauce...
Mashed potatoes with the pot veggies mashed in...
Mmmmmm....
My Dad called last night to inform me that he was bringing me a 2-pound shoulder roast of venison from his buddy Mike's last kill. Nice!
Now... what should I do with it? I'm thinking since it's shoulder, and likely tough, that I'll marinate it in red wine (I've got a VT-made Elderberry wine I'm dying to try out) and rosemary, perhaps coriander? with some garlic and maybe a little vinegar?
Brown it on the stove, toss in some onion, carrot, celery, with the marinade and some stock, and braise it in the oven (or my crock pot - je ne suis pas home a lot)...
While the meat rests, reduce the liquid for pan sauce...
Mashed potatoes with the pot veggies mashed in...
Mmmmmm....
Labels: Culinaria
posted by Cameron | 3:08 PM
1 Comments:
First, let me just say that though I don't eat red meat as a general rule (emphasis on general - exceptions abound), you just made me drool while reading this post.
Second, thumbs up on sneaking a little Franglais into your post. I will make it a personal goal to mix more languages into my postings too.
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