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Cooking Forum
Venison shoulder and shank
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<blockquote data-quote="TAFKAP" data-source="post: 5552899" data-attributes="member: 7776"><p>Simple salt, pepper, & garlic seasoning hours beforehand. Lots of each</p><p></p><p>Browned in the Dutch oven. With mine, I heat it over low for a while to preheat, then turn the temp up barely to med-low to brown. Longer browning time, but less scorching. Remove the meat. Sautee 1/2 sliced onion, 5 sliced garlic cloves, then stir around a can of tomato paste. Once it looks like the tomato paste will start to stick and scorch in the pan, deglaze with a cup of red wine (I prefer a Cabernet for this) and cook down about 5 mins. Put the meat back in the pan, add stock and mix all the stuff around. The liquid should come up about 3/4 of the way on the meat (not the whole bone) just the meat. Bring it all to a boil, cover, then put in a 225° oven. </p><p></p><p>I closed the oven door at 10:00 that night, and it went all night until Mrs. TAFKAP woke up at 0430. She turned the oven off and left it.</p><p></p><p>When I got home from work later that day, she had just shredded all the meat and started bringing the pot back to a boil. When it did, turn off all the heat, put the meat back in , and stir. We served it over garlic smashed potatoes. But rice, polenta, or even pasta would work great too.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5552899, member: 7776"] Simple salt, pepper, & garlic seasoning hours beforehand. Lots of each Browned in the Dutch oven. With mine, I heat it over low for a while to preheat, then turn the temp up barely to med-low to brown. Longer browning time, but less scorching. Remove the meat. Sautee 1/2 sliced onion, 5 sliced garlic cloves, then stir around a can of tomato paste. Once it looks like the tomato paste will start to stick and scorch in the pan, deglaze with a cup of red wine (I prefer a Cabernet for this) and cook down about 5 mins. Put the meat back in the pan, add stock and mix all the stuff around. The liquid should come up about 3/4 of the way on the meat (not the whole bone) just the meat. Bring it all to a boil, cover, then put in a 225° oven. I closed the oven door at 10:00 that night, and it went all night until Mrs. TAFKAP woke up at 0430. She turned the oven off and left it. When I got home from work later that day, she had just shredded all the meat and started bringing the pot back to a boil. When it did, turn off all the heat, put the meat back in , and stir. We served it over garlic smashed potatoes. But rice, polenta, or even pasta would work great too. [/QUOTE]
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Venison shoulder and shank
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