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venison shoulder - does anybody have a good recipe?

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H Rhodes:
I have saved a couple of fine shoulders from a young buck I took last week and have never had much luck getting a shoulder roast to taste right.  I usually grind up and cube steak from the deer I kill, but this one was aged right, cleanly killed, and these shoulders ought to be good meat.   If anyone has a good recipe for shouders I would sure appreciate it.

chamookman:
Howard - I always do them just like a Pot Roust. Low and slow with lots of Onions, with a half cup of Lea&Perrins added. Bob

neuse:
Use seasonings of your choice, add some canned Jalapeno juice.

Put the shoulder in one of those large aluminum disposable pans and cook on the grill.

You may want to cover with foil for part of the tome to keep the moisture in.

Cook it till the meat falls from the bone.

H Rhodes:
Sounds good.  Someone reminded me of the shoulders that were served at the Classic last year.  Maybe some of the Twin Oaks folks can tell me what kind of magic y'all worked on them.  That was good meat, as I recall. 

Chief RID:
I thought this thread would have had a hundred replies by now. I am like most. I use it mostly for stew beef or hamburger or fajitas. I never have enough of that stuff anyway. I guess if I was to use it for something else I would try slow smoking with a dry rub to sliced BBQ to be served with garlic bread.

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