12 Days of Gifts continues with a classic, bone-in blade roast with root vegetables.
1 whole deer shoulder
Salt and pepper
2 qt. game or beef stock
½ cup oil
3 Tbl butter
4 carrots, chopped into large pieces
4 potatoes, chopped into large pieces
2 celery stalks, chopped into large pieces
1 onion, chopped into small pieces
2 sprigs thyme, destemmed
1 sprig rosemary, destemmed
10 Garlic cloves
½ c red wine
Trim shoulder of any excess fat or blood clots. Depending on the size of your venison shoulder, take a saw and cut it into 2-6 roasts. The cut is perpendicular to the length of the shoulder. Rub one roast with a liberal amount of salt and pepper. Heat a skillet to medium-high and brown the roast in 3 Tbl oil and 3 Tbl butter. Remove browned roast from skillet; use the same skillet and oil to cook your onions for 6-8 minutes, until translucent. Add the garlic cloves and cook for another 2-3 minutes. Add the thyme and rosemary. Place roast, onions, garlic, and wine into a slow cooker set at medium heat, and cover with simmering stock. Cook times will vary depending on size and quality of the roast; 3-6 hours should do it. Once the roast is fork tender, add the potatoes, carrots, and celery. The dish is ready to serve once the potatoes are cooked, approximately another hour of cooking. Serve a hunk of the roast and a few veggies in a bowl surrounded by the stock.