1 5 lb. shoulder of venison 1 ts Pepper 1 ts Allspice 1/4 c Butter [softened] 1 lg Onion [chopped] 1 cn (12 oz) beer 1 c Sour cream 1 cn Cream of mushroom soup 1) Season venison with the spices, rubbing in lightly, then spread the butter on the meat, covering completely. Place the roast in a 8" x 13" roasting pan and cover with the onions... 2) Combine the beer, sour cream, and soup in a bowl and wisk `til blended, then pour over the roast... 3) Bake in a 300? oven for 1
How To make Big Bob's Shoulder Of Venison's Videos
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We're Making our Own Sausage! How to Make Venison and Pork Sausage
Want more content? Check out our Patreon: We're whipping up an easy homemade sausage recipe. We are making a venison sausage blend, but you can use any type of meat. #venisonsausage #homemadesausage #cowboycooking
Printable recipe below!
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6 Steak Temps (Ketchup - Vampire) ????
How do you like your steak cooked?
Results: Well done: 163F (16% loss) Medium Well: 153F (12% loss) Medium: 143F (10% loss) Medium Rare: 133F (8% loss) Rare: 123F (5% loss) Blue Rare: 113F (2% loss)
As a rule of thumb, fattier cuts can be cooked to higher temps while leaner cuts more rare.
Note: these steaks are all sousvide meaning there was no carryover (carryover is the additional rise in temp once taken off the heat source which ranges from ~10-20F degrees). Meaning if you want a medium rare steak as seen in this video (using a pan or grill), you will need to pull the steak off the grill 10-20F degrees prior to 133F degrees. . . ???? Discounts: