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venison shoulder - does anybody have a good recipe?

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H Rhodes:

--- Quote from: Chief RID on February 17, 2015, 04:54:19 am ---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.

--- End quote ---

I know!  I guess lots of folks have learned what I have learned - that it is real easy to cook a shoulder that isn't fit to eat.  Chief RID, I have usually ended up grinding shoulders for hamburger too.  The smoker seems like a logical place to try.  Hell, if hickory smoke doesn't make something taste good, there is no hope for it. :D

Badly Bent:
Howard, heres a recipe from a game cookbook that I tried twice last year and it came out really good. They call for a hind leg but I used whole shoulders, just adjust your cooking time to suit. When I made it I didn't have any juniper berries so I just added some gin to the paste  :o, worked well.
Liked it enough that all my venison shoulders will be left whole and cooked like this from now on.
Eat like a Caveman!!

H Rhodes:
Thanks brother.  Gonna try this out this weekend. 

nclonghunter:
Cut all meat away from shoulder blade and bone. Put in a slow cooker with two cans Cream of Mushroom soup. You can add additional sliced mushrooms if desired (I do). Sprinkle some dried onion flakes and pepper on top. You may add 1/4 cup of water but not neccessary. Cook for 4-6 hours or until meat starts falling apart...

Mashed potatoes and steamed broccoli buttered as side dish....

Careful, your tongue will slap your brains out trying to get all of it...

Chief RID:
I never leave any bone or fat or tendon in deer meat. That is all discarded in processing.

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