Better And Better

If you don't draw yours, I won't draw mine. A police officer, working in the small town that he lives in, focusing on family and shooting and coffee, and occasionally putting some people in jail.

Saturday, October 13, 2012

Things that taste good.

Antelope Shoulder Roast.

Procure the shoulder of one adult pronghorn antelope.*
Briefly sear it in a very hot large pan of olive oil.
Coat lightly with flour.
Place in turkey roaster (mine wouldn't fit in the crock pot).
Pour in a cup of hot beef broth.
Put in some bay leaves.
Put in some garlic cloves.
Put in a bunch of carrots and potatoes and onions and some celery.
Salt.
Pepper.
Cayenne.
Cover, place in oven at 225. Roast for 10 hours.

Eat.

Enjoy with a glass (or two) of the greatness that is Left-Hand Milk Stout.

Edit: Also enjoy with some of Alton Brown's recipe for polenta.

__________________________________
*In my case, I loaned a pre-'64 Winchester Featherweight Model 70 .243 to Ambulance Driver, who shot a nice pronghorn doe and brought me the shoulder.

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6 Comments:

At Saturday, October 13, 2012 8:37:00 PM, Anonymous Evyl Robot Michael said...

Oh. Emm. Gee. That sounds awesome!

 
At Saturday, October 13, 2012 9:30:00 PM, Blogger Christina LMT said...

Sounds delicious! I just have one question: what kind of flower do you recommend for the proper bouquet? Roses? Dandelions? Daffodils? :D

 
At Monday, October 15, 2012 11:53:00 AM, Blogger plblark said...

Amen on the Left Hand Milk Stout!

 
At Monday, October 15, 2012 11:53:00 AM, Blogger plblark said...

Amen on the Left Hand Milk Stout!

 
At Thursday, October 25, 2012 11:23:00 PM, Anonymous Chuck Dye said...

Why not bone out that shoulder and stuff it with port soaked dried fruits, wild rice, pine nuts, and the spices you like? (While recipes abound, I prefer to wing it.)

 
At Friday, October 26, 2012 9:08:00 AM, Blogger Matt G said...

As good as that would be, Chuck, the real answer is "because I'm too lazy to do that." I strongly considered boning the shoulder at first, but quickly decided not to when I discovered how time-intensive it would be. I got the worst of the silver fascia off, and then let the cooking debone the meat for me. ;)

 

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