I got an 8qt cooker....deboned I could fit 2 or 3 sets of shoulders. Whole ....only 1 single
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Front Shoulders - What Do You Do With Them?
- Thread starter DB4x4
- Start date
I usually do the front shoulders whole low and slow in a big roaster with some beef broth, beer and lipton onion soup mix. Add in some veggies about an hour or so before dinner time. By the time I want to eat I'm able to grab the bone and give it a little shake and all the meat just falls off.
Season and place in the oven on 225 in a pan with cream of mushroom soup and sliced onion. Cook until the meat falls of the bone then remove bones separate into smaller chunks and add potatoes,carrots and a small can of cream of celery. Turn up to 300 and cook till the potatoes and carrots are soft.
If there is any left overs the next day place in a small baking dish cover with a couple of the flaky biscuits in a can then bake till the biscuits are done. Deer roast pot pie. Damn now I’m hungry.
Waylon mark
Well-Known Member
- Joined
- Dec 7, 2018
- Messages
- 210
Put it on the smoker ,pulls tight off tastes amazing ,takes up quie a bit of real estate in the freezer that way ,but it is good
- Joined
- Sep 27, 2018
- Messages
- 3,935
Toss the shoulder in a crock pot on low and all that crap that clogs up your grinder plates will melt away to goodness. When done put in some bbq sauce. Endless options from there. My favorite is shoulder tacos with a spicy purple slaw/kraut.
River Hunter
Well-Known Member
Venison confit from Hank Shaw's buck buck moose is phenomenal.
In short, brine for 3 days, sous vide in a vac bag with bacon grease for 2-3 days, then pull it apart, then under the broiler to give it a char. Put it on a roll with Cole slaw and a south Carolina BBQ sauce and I promise you it will be one of the best bites of venison you've ever had.
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In short, brine for 3 days, sous vide in a vac bag with bacon grease for 2-3 days, then pull it apart, then under the broiler to give it a char. Put it on a roll with Cole slaw and a south Carolina BBQ sauce and I promise you it will be one of the best bites of venison you've ever had.
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My wife and I have been using deer shoulders to make Deer-B-Q for about as long as I have been deer hunting and that's been quite awhile. I don't think it's any exact way that it has to be done. In fact each batch that we make turns out different but always as good as anyone could imagine. It's great on an open bun or hamburger style, with sliced tomato, pickles or anything else you would care to dress it up with. It's my main mid day meal when I'm hunting. I use a small single burner propane stove to heat a portion up in a pot. Once it's warm, I shove it over to one side, drop a slice of bread in the pot. Then drag the Deer-B-Q up on it. I like to add pickles & Jalapeno pepper slices then cover it with another slice of bread. I eat it straight out of the pot while sitting on my trucks tailgate. Good stuff.
Any part of the deer can be used, but we almost always use deer shoulders. In fact we wrap and freeze the shoulders in pairs, just for Deer-B-Q. We have a very large dutch oven style pot that will hold up to 6 shoulders, depending on the size.
After seasoning them with Tony's season, black pepper and garlic powder, we put the whole shoulders in, add water and cook in the oven at 350 degrees. You need to let them cook down to where the meat falls off of the bone. Be sure not to let the pot dry out. Add water as needed.
When the meat is done you can actually grab a bone and twist as you pull and it will separate from the meat as clean as can be. The next step is to place chunks of meat on a cutting board and using an electric knife start shredding the meat until there are no lumps. Take all of the finely shredded meat and add it to a mixing container. We use a big canning pot that holds about 4
gallons.
As you put the shredded meat into the mixing pot start adding the ingredients.
This is basically what we use but you can really add anything that you would like. We start off with Bar-B-Q sauce, pure 100% pineapple juice, brown sugar and Jalapeno pepper slices. We season with Tony's seasoning, black pepper and garlic powder. Of course you need to constantly stir the pot as you add the ingredients and seasoning. As to how much of each to add, that will be a personal decision that comes from trial & error and experience. You just taste as you go, keep adding what you want and as much as you think you need. You are going to find the mix is pretty thick. We add the liquid from the pot to thin and it also adds more flavor.
We usually have about 3 gallons of meat from an average of 5 shoulders. Give the Deer-B-Que time to absorb all the seasoning and ingredients before freezing. We like to leave ours in the refrigerator for about 24 hours. Then we stir and taste. If needed, add more seasoning before freezing in individual freezer, zip-loc bags.
It's really handy for a quick meal, that's about as good as anything you can find.
Any part of the deer can be used, but we almost always use deer shoulders. In fact we wrap and freeze the shoulders in pairs, just for Deer-B-Q. We have a very large dutch oven style pot that will hold up to 6 shoulders, depending on the size.
After seasoning them with Tony's season, black pepper and garlic powder, we put the whole shoulders in, add water and cook in the oven at 350 degrees. You need to let them cook down to where the meat falls off of the bone. Be sure not to let the pot dry out. Add water as needed.
When the meat is done you can actually grab a bone and twist as you pull and it will separate from the meat as clean as can be. The next step is to place chunks of meat on a cutting board and using an electric knife start shredding the meat until there are no lumps. Take all of the finely shredded meat and add it to a mixing container. We use a big canning pot that holds about 4
gallons.
As you put the shredded meat into the mixing pot start adding the ingredients.
This is basically what we use but you can really add anything that you would like. We start off with Bar-B-Q sauce, pure 100% pineapple juice, brown sugar and Jalapeno pepper slices. We season with Tony's seasoning, black pepper and garlic powder. Of course you need to constantly stir the pot as you add the ingredients and seasoning. As to how much of each to add, that will be a personal decision that comes from trial & error and experience. You just taste as you go, keep adding what you want and as much as you think you need. You are going to find the mix is pretty thick. We add the liquid from the pot to thin and it also adds more flavor.
We usually have about 3 gallons of meat from an average of 5 shoulders. Give the Deer-B-Que time to absorb all the seasoning and ingredients before freezing. We like to leave ours in the refrigerator for about 24 hours. Then we stir and taste. If needed, add more seasoning before freezing in individual freezer, zip-loc bags.
It's really handy for a quick meal, that's about as good as anything you can find.
Buckhole75
Well-Known Member
We also like to make BBQ from the shoulders.Nice to have something easy around to fix a quick bite and it beats the crap out of a cold sandwich when you out hunting.I always keep a camp stove and a couple of pots in my toolbox on my truck.
shwacker
Well-Known Member
- Joined
- Dec 10, 2018
- Messages
- 984
Cut at the elbow, flour and fry each piece( just till crispy, doesn’t need to be cooked fully)Then put in a dutch oven at 350 for about 3 hours with some beef stock or bouillon to where the meat is almost covered. Add small potatoes, carrots, and onion for the last hour of cook time. Should fall off the bone at 3-3.5 hours. Serve over rice with a little stock or just by itself with other sides. Mash the taters up and add a little stock juice to moisten... perfect!
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