If you are one of those hunters who butcher their own deer I'm sure you dread the chore of getting all the usable meat from the front shoulder and leg. I know I do! I usually put them in the bottom of the cooler and put it off as long as I can because there is no much connective tissue to remove. A lot of times I end of feeling guilty because I know I leave more meat behind on the front quarter than I should.
Well EHD has decimated the herd where I hunt (the two counties I hunt in Iowa hold the number 1 & 2 spots for confirmed cases), so I know meat is going to be scarce for me. As I prepared to finish my butchering of my archery buck, I looked around on youtube for videos that might help me do a better job with the front quarter. Sadly, there was not much there, but one comment below a video caught my eye. The guy said, "I'll never bone out another front quarter. I just saw them up and toss them the crock pot at 250. 6 hours later it's falling off the bone." Say what? Could it really be that simple?
Yesterday morning I cut off one of the shoulders at the first joint, trimmed off the tallow and tossed it in with a few yellow onions, a bag of baby carrots and a couple cups of water. I turned it on and went back to work meticulously trimming the rest of the meat as I always have. 6 hours later you could literally shake the meat from the bone and cut it with a fork! Unreal! From here on out, my front quarters are coming off and going in a freezer bag as is.