Tuesday, December 27, 2011

Deer leg and roast





pull apart shoulder



roast roast

shoulder

shoulder
We were lucky to be given three pieces to deer. One we had ground meat made up and the other two pieces we roasted in the oven. We still have meat in the freezer from these two pieces. We went ahead and cooked them as we have a small chest freezer and we didn't have room for much else. This was cooked on two different weekends. We did the shoulder first and the roast (we think that was what it was) two weeks later. Needles to say we have ate a lot of deer meat.

On both we pretty much did the same thing.
This is an all day event so plan accordingly. Once its in the oven its just a mater of time.
Using a dry rub of your choice (we used DJ's the same we used on the pork butts) and wrapped it in plastic and placed in the frig over night.
The next morning place in roasting pan add more of the seasonings then sprinkle with olive oil. Add onions,carrots,celery.
Place in 325. oven uncovered.
after one hour pour apple juice, beer or chicken stock (we used apple juice) cover and cook for 6 to 8 hours till it falls apart.
On the second one we placed slices of bacon on top to give it some more fat.

2 comments:

Providence Acres Farm said...

That looks REALLY GOOD! I think it's time for dinner...

The Japanese Redneck said...

The Redneck cut ours off the bone and took it by the small processor by the house. They ran it thru the meat tenderizer. Packed it with 4 minute steaks in each package.

We are doing a whole deer this way next. Good stuff.