What's Cooking?

[BilletHead]

        French dip sandwich (venison) ,

        Took a full shoulder and gave a rub in olive oil, salted well and put in a roasting pan. Popped into a hot 425 degree oven to brown. When browned pulled and took oven back to 300. Removed shoulder and set aside. Poured a bottle of red wine into the roaster, I took and scraped the brown bits off of the pan and mixed with the wine as the Mrs. prepped rosemary, sage and thyme from our garden. I cracked some juniper berries. All the herbs into the pan with the wine and then shoulder placed back in the roasting pan. Add some broth until the meat is halfway submerged. Cover and back into oven for three to four hours until meat is falling off the bones. Remove cover and crank up oven again to brown meat one more time. Retain and strain cooking liquid for meat topping, simmer the liquid if you want it thicker.  This recipe is from Hank Shaw Buck, buck, moose book. We have done this before and ate right away but this time we had another plan . Now to the sandwich part, 

    Shredded some of the meat and heated in the retained cooking juice. Sliced some baguette bread and toasted it to further get it crusty so as we dipped it would hold and not get soggy. Caramelized onions. Began to build the feast. Meat, Swiss cheese and topped with onions. Dished up some of the juice for dipping . Tater tots on the side it was time to eat ,

      BilletHead

[Johnsfolly]

2 hours ago, BilletHead said:

        French dip sandwich (venison) ,

        Took a full shoulder and gave a rub in olive oil, salted well and put in a roasting pan. Popped into a hot 425 degree oven to brown. When browned pulled and took oven back to 300. Removed shoulder and set aside. Poured a bottle of red wine into the roaster, I took and scraped the brown bits off of the pan and mixed with the wine as the Mrs. prepped rosemary, sage and thyme from our garden. I cracked some juniper berries. All the herbs into the pan with the wine and then shoulder placed back in the roasting pan. Add some broth until the meat is halfway submerged. Cover and back into oven for three to four hours until meat is falling off the bones. Remove cover and crank up oven again to brown meat one more time. Retain and strain cooking liquid for meat topping, simmer the liquid if you want it thicker.  This recipe is from Hank Shaw Buck, buck, moose book. We have done this before and ate right away but this time we had another plan . Now to the sandwich part, 

    Shredded some of the meat and heated in the retained cooking juice. Sliced some baguette bread and toasted it to further get it crusty so as we dipped it would hold and not get soggy. Caramelized onions. Began to build the feast. Meat, Swiss cheese and topped with onions. Dished up some of the juice for dipping . Tater tots on the side it was time to eat ,

      BilletHead

BH

Sounds like a great way to cook uo a shoulder roast. Loved the french dip with the cooked meat☺. I think my stomach is growling. Thanks buddy.

[ness]

Juniper berries—interesting. 

[BilletHead]

30 minutes ago, ness said:

Juniper berries—interesting. 

          We have been using them in several dishes. Especially wild game. Not all juniper berries are useable. Been reading some on them. Syrian juniper found in turkey, southern Europe and North Africa. Californian juniper grows in Southwestern North America and Alligator juniper which grows in Arizona ,Texas and Mexico are most used. I am not sure which ones we have. I take it back we have the mama Jeans natural market variety from Springfield Missouri ,

   BilletHead

[Johnsfolly]

I have seen lots of game recipes that call for juniper berries, but I have always left out them out. I tended to just look for recipes that didn't need them. They tend to be hard to find. I haven't looked for them in years. If I can't find them around here, I may have to check out Mama Jeans natural market .

[Terrierman]

Five Johnsonville originals merrily boiling away in a bottle of Coors Banquet Beer.  Reduce that to a thin syrup and add a can of Bavarian style kraut.  Use another bottle or two of Coors to wash them down whilst watching Altuve lead the Astros to win number one in the hottest world series game ever played. Rough gig this life we live.

Edit:  Actually the brats are boiling in a pan.

[BilletHead]

21 minutes ago, Johnsfolly said:

I have seen lots of game recipes that call for juniper berries, but I have always left out them out. I tended to just look for recipes that didn't need them. They tend to be hard to find. I haven't looked for them in years. If I can't find them around here, I may have to check out Mama Jeans natural market .

           Oh man you from the big city type environment not being able to find this good stuff ? Mama Jeans has it all. Last time there bought the juniper berries, coriander seeds and cumin seeds from the big bulk jars. Was buying Sichuan peppercorns there but found bulk bags way cheaper at the Asian market.  Have to stock up when you go to the big city. There is nothing available in BilletHeadVille except the protein and forgeable foods.

  BiletHead

[ness]

Hmmm.  Went to penzeys.com and they have them. They’re also an ingredient in their pickling and corned beef blends. Learned something new today. Not just for gin anymore. https://www.penzeys.com/search/#?q=Juniper

[Terrierman]

Can you say carmelized Bavarian Kraut?  The smell is killing me. 

Just ate.  So glad that kraut is good for my gut health.

[rps]

Kraut is good. Kraut with caraway and pork fat is better!