I had friends over for dinner last night and asked them in advance if they’d mind eating alpaca. They were thrilled with the possibility so I made a shoulder roast. Let’s just say it was so good I didn’t even get to have any left overs, they practically licked their plates clean with this recipe.
(1) alpaca shoulder 3-4lbs
(1) packet Hidden Valley ranch dressing
(1) packet Italian dressing
(1) packet brown gravy mix
(1) cup of cold water
Potatoes, baby carrots, sweet onion
Slice up the onion first and make a bed out of it on the bottom of the crockpot. Mix up all the dry seasoning and rub a small amount all over a fork stabbed roast, place on the onions and add in potatoes and carrots. Mix the rest of the seasoning with the water and pour the mixture over everything. Set the crockpot on low and let her cook for 8-9hrs.
Ending result is a very lean roast that you can pull apart with a fork onto a serving platter. After removing all the roast and vegetables I mixed up 2 heaping tablespoons of flour in about 1/3 cup cold water and added it to the juices in the pot to thicken it up.