How To Cook Venison Shoulder Roast
Adjust the oven rack to one slot below the middle.
How to cook venison shoulder roast. Mix together the other dry ingredients other than bouillon granules and rub into the meat. Season liberally with salt and pepper. Lower the oven setting to 180 350 f and wait for the oven to reach the correct temperature.
Heat olive oil on medium high heat in a oven safe pan. Peel the onion wash the carrot then roughly chop with the celery add to the tray with the flour and toss together. Seal and refrigerate overnight.
Set it aside and turn on your oven to 250 degrees. Drizzle with olive oil. Wipe away the buttermilk and rub the shoulder and lamb with meat spice.
Place the venison bones in a large deep roasting tray. Add a tight fitting lid to the pan and cook for 20 minutes until the celeriac is tender 250g of celeriac peeled and roughly diced. Salt and pepper the meat.
With normal deer start checking after about 5 hours. Simmer your shoulder roast for two hours for a 1 pound roast. Bring the mixture to a second boil and add seasonings of your choice.
Place the venison on top of the onions and pour the oil over the meat ensuring to cover all areas of the meat. Add all of the ingredients to a pan bring to the boil then reduce the heat to a simmer. Seal up the shoulder and set in a 200f oven.