Butcher a front quarter? Never again!

[Woods Walker]

J'per: I wish I lived closer to you...I could show you how to do a front shoulder in no time. It's one of the easier parts to do in fact because it doesn't have to look "pretty". All you need is a 9" Rapala filet knife that's SHARP. There's some REALLY good meat in the inside of the "L" of the scapula. That's usually my lunch when I butcher a deer. I'll shave what I can from that area and saute' it in some olive oil with peppers and onions...GOOD STUFF!!!!

Your crock pot deal is a winner also. I've done that before with this and other cuts.