chuckster

I like to braise mine. Heat your oven to 300 For the braising liquid I mix together: 1 1/2 cups of Cabernet 3/4 bottle of Extra Stout 1 cup of beef stock 2 Tbsp of Worsteschire 3 Tbsp of soysauce 1 Tsp of dried thyme 1 Tbsp of anchovi paste Garlic powder Ground Black Pepper 1 Tsp of ground shitake mushrooms (optional) For the meat: Dice 1 medium onion Chop 2-3 cloves of garlic. Season your roast with salt and sear in a dutch oven till brown. Remove and set aside. Add onion to pan and saute till soft, add garlic and saute for another 60 seconds. Add 1/4 of the braising liquid to the pan and deglaze. Put the roast back in the pan and add 2 Bay leaves and enough of the braising liquid to cover the roast. Cover and place in the oven for ~3 hrs. It should be fork tender when done. Remove roast from liquid and set on a large pan and cover with tinfoil. Place dutch oven and cooking liquid back on stove and reduce by 2/3 or until it thickens to a sauce/gravy. Roast can be served shredded or sliced with the sauce. I like to serve mine with mashed potato's the sauce makes good gravy. Works best with bone-in roasts. I prefer shank.

High country mulie hunt is high on my bucket list. Congrats, loved the story!

Hi, just joined the site and wanted to say hello. Can't wait to chase some coues this fall! Chuck

I picked up a 35a tag in the leftover draw. Going scouting in two weeks to check out the unit. I've never been there before, but have a few places I like on maps. Sounds like deer are uniformly distributed throughout the unit. I'm not too picky, just want to try out my new handloads and get some venison.

Be proud. Nothing wrong with that bull.

Nice Buck!