Spatula Diaries: Along comes a venison roast

“Last week, my mother-in-law’s family bestowed a good-sized piece of venison on us, a bone-in shoulder roast with a thin sheen of fat on top,” writes 225 food blogger Maggie Heyn Richardson. “I knew low and slow was the way to go on this one, but I wanted feedback from Bite and Booze founder and competitive chef Jay Ducote, who hunts often and writes for us from time to time at 225. I emailed a couple of shots of my roast to Jay, who confirmed its provenance (shoulder, akin to a Boston Butt on a pig) and validated my plan of attack: browning, adding plenty of stock and aromatic vegetables, and roasting it covered.” Find out how Maggie treated her dear deer in this week’s Spatula Diaries.