Irish Venison Recipe

[azmetalman]

This recipe began it's life as an alternative to the traditional method of seasoning and cooking corned beef. Personally I will never cook a corned beef in the traditional manner again.

I butcher my own game meat so the cuts may not be the same as you have in the professionally cut and packaged items but the idea is the same.

I call this Irish Venison since the cooking medium is Guinness Draught (not stout).

I like to bone out the shoulder blade of deer, antelope or elk and make 1 roast out of each shoulder. You can use any cut you desire for this easy meal. Tonight I decided to try something different to cook a whitetail shoulder. I placed the 1-1 1/2" thick boneless shoulder in a Corning Ware baking dish. No seasoning needed. I poured a bottle of Guinness Draught over the meat and then poured 1 cup of brown sugar on the meat and patted it down firmly. Carrots and potatoes make a tasty addition when cooked with the meat. You may need to add another bottle of Guinness depending on the volume of the cooking pot. That is it for the prep except to be sure that the cook gets an equal portion of Guinness for personal consumption. The meat was cooked covered in the oven at 325 degrees for 1.5 hours. Cooking time will vary with the thickness of the meat. Serve sliced across the grain with the cooking juices on the side for dipping and a dollop of horseradish sauce if desired.

[Pine Donkey]

Sounds very good, I will give it a try.

[CouesWhitetail]

Sounds AWESOME! I love Guiness!! Somehow I missed this post until today! Thanks for sharing the recipe!

[Chef]

Going to give this one a shot.

Thanks!