:hungryCall me a screwed up southern boy, but I love well prepared lamb, or even well prepared mutton. But the price is such that I do not get it very often. So, I thought, "why not apply a good leg of lamb recipe to a venison shoulder?" They both have a lot of connective tissue, and have a little different flavor. So, here is what Lane and I came up with.
Start with a nice clean venison shoulder,
Remove as much of the silver skin as possible.
Take a sharp bone knife and make several small slits over the leg and shank. Insert nice sliver of garlic. Do this on both sides. Drizzle olive oil and rub all over. Sprinkle with chopped fresh rosemary and tyme, salt, big grain pepper, and onion salt. Rub all over, both sides. In the base of the roaster, pour one - two cups of red wine, fresh sprigs of rosemary and tyme. garlic, onions, and salt. Bring liguid to a boil for a short reduction, then cover to let herbs and reduction to mingle. (This is also a good spot to enjoy a glass of wine yourself.)
After a short time put leg in roaster, add more onion and garlic on top of leg.
Put top onto roaster, and into 250 degree oven for 2 1/2 to 3 hours or 165-170 degrees at the thickest part.
In a separate pan, chunk some new potatoes, carrots, onions, (turnips if you like them) any root vegetable is good.Drizzle with olive oil, and rub all over. Sprinkle with salt, large grain pepper, and cavenders greek seasoning. Into the oven at 350 degrees until the potatoes and carrots are done.
Serve with buttered crusty bread, mint jelly, and a good red wine.
What can I say? It was wonderful, and the leftovers were excellentfor lunch the day after.
As Alton Brown says, "Now that's Good Eats!"