Reply With QuoteHours to go before we eat. It's only been in the cooker for two hours.
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I've got a venison bone in shoulder roast cooking now. I punctured the roast in a few places and placed garlic in the slits. Olive oil was rubbed on the roast and I then sprinkled fresh ground black pepper and kosher salt all over the roast. Roast is in an electric roasting pan at 300 degrees with carrots,celery,and onions on the bottom of the pan. After one hour I added some beef broth to the pan. I'm going to turn the temp down to about 250 shortly and then let cook for about 4 to 6 more hours. I'll let y'all know how it turns out.
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Hours to go before we eat. It's only been in the cooker for two hours.
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I forgot your address can you tell me that again!!!!!!
Senior Member
Head towards Greenville and follow your nose!!Originally Posted by zx150
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Piled high platter of sliced venison roast.
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Don't keep us in suspense, how did it taste? Is there any left?
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It was great and I have some left over. I took some slices over to my neighbor because he had given my wife an apple pie when he saw her walking the dog earlier in the afternoon. After we make sandwiches today, I'm not sure how much will remain.
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Mmmmmm....That did sound good!!!! Have you ever used regular old mustard on wild game before you fry it? I thouht it was odd but man it taste very good. We get the wild game (deer and turkey so far) and slop it mustard and then into Ky Colonel Flour. It really is the best I ever had. Give it a try especially if someone is picky about a game taste.
Senior Member
I've used mustard on Boston butts several times.Slow cooked over charcoal.
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