A lot of hunters don’t mess with venison shoulders because of the connective tissue, and instead will take the hindquarters and loins as their main freezer fare.
That’s a mistake, though. The shoulders have a good portion of meat and great flavor.
It’s not difficult to do at all. The shoulders can be marinated or you can use a dry rub, either of your own design, something pre-packaged or maybe just a little salt and pepper for natural flavor.
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Check out this great recipe submitted by D&DH reader Bill Glade. It’s one of several recipes in our popular “We Kill It, We Grill It” cookbook available in ShopDeerHunting.com, along with others.
Pulled Venison Shoulder
Barbecue sauce, or favorite marinade
Take the entire front shoulder, with bone in, and put it in a covered roasting pan. Cover with water, beef broth and sliced onions. Cover the pan. Cook on low heat on the grill until the meat falls off the bone or the bone slides out of the shoulder without any problem. Separate the meat from the fat and gristle. Pull apart the meat and put it back in the pan with the onions. Keep 1 or 2 cups of the broth and put that into the pan with the meat.
Add the barbecue sauce or your favorite sauce at this time if you desire, and stir it well into the venison. Cover it and return to the grill, again on low heat, to allow it to absorb the flavor of the sauce.
Serve on warm buns with your favorite side dishes!
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Now, you’re going to look at this great cooler and think you don’t need a 70-quart model. You’re wrong. Flat out wrong. Because once you add sodas, adult beverages, food for deer camp or the camping trip, and then add ice, you’ll need a 70-quart cooler. You will.
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