Is there just no way to make whole pieces of venison tender enough to eat? Very seldom have I cooked a piece that came out "fork tender" or "fall off bone." I do fairly well with the backstraps and tenderloins, but I tremble at the mere thought of a roast.
Well, I've had two shoulders and two hind quarters sitting on ice for the last week. I decide I'm going to attempt a shoulder roast. YouTube says it's one of the most neglected pieces and I'm missing out on some good eats. Okay. I watch about three or four different videos. The bullet points seem to be sear, braise (instead of stew), add veggies, 300° covered for about 3 hours and Bam!
So, I spend about an hour prepping, I sear it, add my liquid and veggies, cover and into the oven. Three hours later, I have some awesome smelling rubber.
Are the YouTubers full of it, or did I do something wrong?
Well, I've had two shoulders and two hind quarters sitting on ice for the last week. I decide I'm going to attempt a shoulder roast. YouTube says it's one of the most neglected pieces and I'm missing out on some good eats. Okay. I watch about three or four different videos. The bullet points seem to be sear, braise (instead of stew), add veggies, 300° covered for about 3 hours and Bam!
So, I spend about an hour prepping, I sear it, add my liquid and veggies, cover and into the oven. Three hours later, I have some awesome smelling rubber.
Are the YouTubers full of it, or did I do something wrong?