Stuffed Sheep Shoulder Recipe - Cooking Index
Stuffed Sheep Shoulder Recipe - Cooking Index
In most of Alaska, Dall sheep season opens on the 10th of August, and wild sheep offer some of the finest game meat you'll ever eat. Don't forget the B-B-Q sauce when you head out for that fall hunt. Barbeque those sheep ribs in camp over an open fire, and make your hunt even more memorable.
Courses: Main Course| 4 lbs | 1816g / 64oz | Shoulder roast |
| 1 cup | 160g / 5.6oz | Rice |
| 2 tablespoons | 30ml | Fat |
| 2 | Bay leaves | |
| 1 | Onion - chopped | |
| 1 | Green pepper - chopped | |
| 1 1/2 cups | 93g / 3.3oz | Quartered (or canned) tomatoes |
| 1 teaspoon | 5ml | Salt |
Bone shoulder to make a pocket for the stuffing.
Cook rice in boiling salted water.
Melt fat in heavy pan or skillet, add bay leaves, chopped onion and green pepper. Cook slowly until tender. Remove the bay leaves. Add tomatoes and salt, cook 5 minutes more. Mix rice and tomatoes together.
Fill the pocket with rice mixture, fasten with skewers, place on rack with the fat side up and roast in a slow oven (325 degrees ) for 2 1/2 hours. Do not cover.
This recipe yields ?? servings.
Source:
Alaska Department of Fish and Game at http://www.state.ak.us
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