Well, I really outdid myself this time...
I decided this past year that I wanted to start playing with larger cuts of game meat, so I left a few multi-muscle roasts whole as well as a whole shoulder.
I decided to try out the whole shoulder today, and it is probably the best single meal, game or not, that I have ever cooked.
...I started simmering 2 containers of beef stock with a load of herbs. Rosemary, thyme, oregano, marjoram, and juniper berries
Then I coated the shoulder liberally in Lawry’s seasoned salt and got a good 5 minute per side char over extremely hot charcoal while a roasting pan was pre-heating in the oven with 3 big slices of bacon and chopped fennel root.
...Then I dropped the charred shoulder in the roasting pan, placing the fennel on top of the roast to keep it out of the beef stock and all its herb goodies, added 2 sliced onions, and 8 whole cloves of garlic. I covered it in foil and cooked at 300° for 2 hours.
...After 2 hours, I carefully flipped the roast, then added in celery, carrots, baby potatoes, and baby bella mushrooms. Covered again with foil, and back in the oven for another hour.
It came out soo tender... and the flavor is out of this world. The shoulder bone that kicks my butt during butchering just pulled out clean as a whistle.
I really think large roasts are now my preferred way of cooking game meat.
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