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Thread: Making That Special Roast

  1. #1
    Apprentice

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    Default Making That Special Roast

    One of the things I enjoy is preparing a special meal of wild game for the table. After reviewing many different recipes this one has turned a few heads when Iíve prepared it.

    Venison Stuffed Roast.jpg


    I personally use stove top dressing and chopped bits of Matsu apples along with lean smoked bacon. You can slightly alter this recipe to personal taste.
    With this recipe I also enjoy scalloped potatoes made with spinach and whatever vegetables at hand.

    Hope you enjoy it as much as I do.


    Ed

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  3. #2
    Has too much time on their hands

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    roast are great eating but most people do not understand roast ,there are two kinds of roast first one is a steak roast and thy should be cooked hot and fast to medium rare and no more ,best cooked in butter browned on all sides then finished in the over till just pink ,or what ever you like ,second is a pot roast most times a blade or crossrib or shoulder roast,these should be cooked low and slow for a long time with lots of liquid ,crook pot or dutch over ,you can add all kinds of liquids and vegges to them and you cook them till thy fall apart ,,enjoy your looks great ,,Dutch

  4. #3
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    Quote Originally Posted by dutchhunter View Post
    roast are great eating but most people do not understand roast ,there are two kinds of roast first one is a steak roast and thy should be cooked hot and fast to medium rare and no more ,best cooked in butter browned on all sides then finished in the over till just pink ,or what ever you like ,second is a pot roast most times a blade or crossrib or shoulder roast,these should be cooked low and slow for a long time with lots of liquid ,crook pot or dutch over ,you can add all kinds of liquids and vegges to them and you cook them till thy fall apart ,,enjoy your looks great ,,Dutch
    Don't forget the main one "Prime Rib " very rare on the inside .

  5. #4
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    you bet ya prime rib would be a steak roast .hot and fast left rare or as pink as you like ,a nice butter gravy yummy ..Dutch

  6. #5
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    Surprising how many guys won't eat 'pink' meat.....I did up the tenderloins on the BBQ for a camp dinner last year and 3 of the guys won't touch them unless they were well done.....broke my heart to see such great meat ruined
    Arte et marte (By Skill and by Fighting)...The RCEME motto

  7. #6
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    I hear you .the fastest way to hurt a good piece of meat is to over cook it ,most folks think the pink is blood but it is jut water, meat is over 80% water and blood runs in the veins and gets drained from the animal well it is being processed .the longer you cook the meat the more water you push out of it ,,Dutch

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