#3194415 - 03/16/13 01:56 PM
Re: Venison Shoulder Roast: French Dip
[Re: TAFKAP]
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Crosshairy
8 Point
Registered: 08/22/06
Posts: 2128
Loc: Bartlett, TN
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We're proud to say that he's never had a McNugget 
That IS something to be proud of!!
_________________________
I'm hungry and tired. Don't poke my belly.
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#3194651 - 03/16/13 07:31 PM
Re: Venison Shoulder Roast: French Dip
[Re: Crosshairy]
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Poser
14 Point
Registered: 07/28/10
Posts: 8110
Loc: Tennessee
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We're proud to say that he's never had a McNugget That IS something to be proud of!!
Yep. Good job.
_________________________
It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#3194655 - 03/16/13 07:34 PM
Re: Venison Shoulder Roast: French Dip
[Re: Crosshairy]
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Poser
14 Point
Registered: 07/28/10
Posts: 8110
Loc: Tennessee
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Dude, that looks great!
I will cry if I can't knock down at least 3 deer this season, because I arrogantly gave away my third one this year thinking I would kill more (then failed in that attempt).
I really want to dedicate at least one whole deer to major muscle groups, where I can do some recipes like this. This looks like a great plan to have some leftovers as well, which is my goal for almost every meal cooked.
This year I just have steaks, ground meat, and some whole tenderloins. The latter isn't anything to sneeze at, I just don't have enough!
If I can't get into a mess of white bass or crappie soon, we're going to eat through the venison before June rolls around.
thanks for sharing - I am going to spend a lot of time looking through old posts on this forum this fall/winter.
Yes, indeed. Whole muscle cooking is where it is at. Unless you count sausages, I use very little ground anymore.
_________________________
It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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