11-17-2009, 10:55 AM
Anyone have a good recipe for a deer shoulder. I have had them smoked before and turned out good,I usally chop it for stew or grind for hamburger. Was wondering if anyone slow cooked one in oven or something different to try. walt
11-17-2009, 12:09 PM
i like to put them in a cooking bag with some potatoes and carrots....sweet potatoes work well....slow cook just like a turkey......mmm mmm good:yes:a little montral steak seasoning and some garlic.....BAMMM:D
11-17-2009, 12:51 PM
i usually marinade my shoulders in Yoshida's grilling sauce and then smoke for 6-8 hours. Fall-off-the-bone-goodness. The other way I do it is put in roasting pan w/ veggies & potatoes, pour in 3/4 a bottle of red wine (you can put the entire bottle in if you don't want to drink any) and roast for 2-3 hours at 250 degrees. Baste after 60 minutes and then every 30 minutes.
11-17-2009, 12:52 PM
Cook both shoulders in pot of water (Slow) until meat falls off bone, pull apart with a fork so meat is stringy. mix in some vinegar based Carolina pullin sauce and let the game begin . Better then pork BBQ and hart healthy to boot :)
11-17-2009, 01:09 PM
Make sure to trim it good, remove silver skin, fat, etc....Marinade at least 6 hrs in whatever you like......I like redwine, garlic, onion, bay leaf and pepper......let it drain on a rack and save drippings and whatever marinade is left in the bag. Once it has dried a bit, pat it dry with a paper towel. Liberally coat exterior with pepper, onion powder and garlic powder, and salt to taste......While your oven is preheating get you roasting pan HOT on the cooktop and then add olive oil and immediately put you raost in pan. Sear all sides......add a few onions, carrots potatoes, whatever you like (don't forget to season your veggies....salt, pepper, etc), cover it with foil and bake it slowly for a few hours....take foil off.... turn it on broil and start basting the red wine marinade mixture over the roast......the marinade will add flavor to the dish and the sugars in the redwine will carmalize the top and side of the roast as a final layer of flavor.....:clapping2:....
#2.....crock pot with a little bit of vinagar/worchester/bay leaf/ salt n pepper.......pull it with a fork, add you favorite BBQ or carilina style sauce (pig dip) and dig in.
#3 get it smoked and make some of the best creamed chipped deer you've ever had
crabby and son
11-17-2009, 02:44 PM
Charlie about had it nailed. I cook mine in a browning bag at 300 for 3 hours. I season it with salt, pepper, garlic, onion, a cup of bullion and add carrots and potatoes. I make a gravy out of the juice and TEAR IT UP:yes:............Gary