Still have a number of packs of stew meat from last years moose and always enjoy trying a new recipe. Mine is usually the old standard, flour meat, brown in hot pan, add in some onions then all into the slow cooker with some broth, spuds and carrots....
Hell of a winter storm smoked us last night, and will continue well into this eve.
As a consequence, I wanted to make something that would result in easily prepped leftovers today in case our power goes down (there are currently hundreds in that miserable position here right now).
So, I 3/4 thawed an entire whitetail shoulder, seared it all round, and prepped it for the clay bake:
Cover with sweet onions, yellow taters and a few carrots:
Bake at 325 for a couple hours:
Slice:
And Serve:
Note: The reason for putting it in the oven while the center is still partially frozen is obvious. The veggies are well roasted, the outer layer of the roast itself is nicely done, while the middle sections remain medium rare, juicy & very tender.