[Sca-cooks] another game meat question

[Gorgeous Muiredach]

>My options for roasts (rather than steaks) are sirloin, chuck, rump, and
>shoulder, or I could get legs. What is probably going to happen is that
>the meat will be roasted in advance, sliced, frozen, then reheated
>on-site. Not the optimal situation, but we have limited options (ie, we
>can't use their ovens).

Might be a little late for it, but I would NOT do a roast given these
conditions.  Assuming you want to keep your roast medium, putting it
through the cooking, cooling, freezing, thawing, rewarming process will
make it very difficult, nearly impossible, to keep your meat tender and on
the medium stage.  Even if you were aiming for a well done roast, you'd
still face the fact that your meat is likely to end up tough.

Shoulder tends to be a second "grade" cut for tenderness.  Great for *pot
roasts* (which technically aren't roasted).  not so good for actual
roasting.  Sirloin would be my first choice in your list, though it might
be a little pricier.

Roasting as I understand it is put in an oven , uncovered, and cooked there
the whole time, without liquids.  Sometimes you boost the heat at the
beggining, sometimes not, but usualy you want a fair amount of heat.

I would *not* trust the weather and your porch as an auxiliary
freezer.  What if the temps go above freezing one day, or the things sit in
the sun?  Then you've risked either your guest's health, or loosing lots of
money...

HTH

Gorgeous Muiredach the Odd
Clan of Odds
Shire of Forthcastle, Meridies
mka Nicolas Steenhout
"You must deal with me as I think of myself" - J. Hockenberry