Venison shoulder roast - suggestions?

[netmouse]

I have a 4-Lb shoulder roast of venison. Any suggestions for how I should cook it?

Comments

[eleri.livejournal.com]

Stew! mmmmmmmmmmmmm

[fredcritter.livejournal.com]

I'll try to remember to ask Susan. She cooked a hunk of bear once that somebody'd gifted us with.

[skzbrust.livejournal.com]

I've had versions of this: http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1011263 and been pleased.

[minnehaha.livejournal.com]

Roast it, low and slow.

B

[novapsyche.livejournal.com]

I don't have any ideas for cooking... but can I help you eat it? *smile* *smile* *flutters eyelashes*

[cannibal.livejournal.com]

I would definitely consider a civet, we absolutely loved the way the sauce came out... maybe not for all 4 lbs, but wild game is magnificent that way, see my recent post about the rabbit civet. Nice simplified version, with flour instead of blood etc for thickening. The only major departure we made from the online recipe was to add a bit of chicken broth and cook it on the stovetop, covered, about 45 mins.

[vogelein.livejournal.com]

Sear it, all four sides, until brown, then crockpot it in boiling hard cider/ apple juice until it falls to pieces. Thicken juice and serve as gravy with hunks of meat, or add veg and barley to taste, along with some miso paste or chicken broth, and make stew. Serve with baked potato and peas n onions. mmmmm.