Braised Shoulder Roast
 
Ingredients:
1 Boneless Red Barn Shoulder Roast
6 strips uncooked bacon
½ cup all-purpose flour
½ cup vegetable oil
2 cloves garlic, minced
1 quart tomatoes
1 large onion
½ cup green pepper
2 tsp ground cumin
½ tsp salt
½ tsp pepper
Directions:
Insert bacon strips where bones were removed from the roast. Close and bind with cotton twine.Dredge the roast in flour. Brown in hot oil in a large Dutch oven. Add the remaining ingredients, cover tightly and bring to a quick boil. Reduce heat immediately and simmer slowly until meat is tender, 3-4 hours. Cook at 225° F.
Serve with noodles or rice.
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