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Discussion in 'Big Game Recipes' started by Rasputin, Nov 20, 2016.
You can wrap the whole thing in heavy duty foil and it will cook the same as in the roasting pan.
cook it underground
I do shoulders like this and make barbeques with the left overs.
Taco salad, Philly steak & cheese sloppy Joe's, Sloppy Joe's, burger gravy and noodles, etc.
With a slurppee?
We have started canning a lot of venison. Tons of ways to use it, and dos the take up the freezer
I used to make roasts out of the front shoulders, but they are just too bulky to keep in the freezer. Now I only do neck roasts and bone out the front shoulder for corned venison or burger bucket.
That's kind of a given.
DO IT IN A TURKEY ROASTING BAG WITH ALL THE GOODIES, JUST FOLLOW THE DIRECTIONS FOR THE BAG
What kind of goodies?
Onions, carrots, thyme, bay leaf, cut up lemon, salt and pepper and sage.
I like my venison boneless and I do not really care for the burger we do not use it that much. I debone the shoulder and seperate into muscle meat. Maybe a youtube video would be helpful. I then freeze the shoulder muscle meat making sure I label it as shoulder meat. Shoulder has to be cooked low and slow in my opinion so it is great for stews or crock pots or all day roasts. I like to roast a bunch of shoulder muscle meat with some salsa and mexican seasonings low and slow then for supper we put the meat and some sauce into tortillas like a taco excellent.
Ok, sounds good.