Best thing to do with shoulder ???

[martinrs]

What is the consensus on the best thing to do with a shoulder of venison?
I tend to just mince it up and make burger/sausage but I want to do something a bit more exciting...
Any thoughts?

 

[Dan Gliballs]

Cut it into stew, great for currys.

 

[Monkey Spanker]

Cube it for casserole, or bone it so it is in one piece, then roll it and tie it with No.5 butcher string into a roasting joint. This is best done by keeping the rib flank and shoulder fillet all attached to the shoulder when you remove it. The shoulder fillet and boned shoulder are then rolled up in the large flat rib flank.
MS

 

[Dan Gliballs]

Cube it for casserole, or bone it so it is in one piece, then roll it and tie it with No.5 butcher string into a roasting joint. This is best done by keeping the rib flank and shoulder fillet all attached to the shoulder when you remove it. The shoulder fillet and boned shoulder are then rolled up in the large flat rib flank.
MS

Great roasted, left to cool then sliced for using in rolls/sandwiches, a touch of salt is all it needs.

 

[Milly]

I go with rolled shoulder pot roast. Very nice.

 

[6pointer]

Depends on what deer but a amall roe deer aint really that great to roll so i just mince and sausge and burgers meat balls etc.

 

[Paul 600]

Munty or Roe in the slow cooker for the day with root veg, remove the bones and enjoy!

 

[basil]

Wrap it in smoked bacon and a few herbs. Loosely parcel in tin foil and slow roast.
basil.

 

[Peter Eaton]

Maybe do as I just did for Sika shins and any tougher bits. Cook it like lamb Kleftiko , just sustitute the lamb for Deer...cook for several hours in the slow cooker....superb!..Dont forget the bay leaves!

 

[Caberhill]

I cooked a shoulder from a Roe the other day, just left it on the bone, rubbed on Rosemary and garlic in olive oil, covered dish with tin foil and cooked at 140'c for 4 1/2 hours. It just fell of the bone, fantastic.

 

[Dakaras]

Remove from bone, cook off the bones and make a stock then bang it in a slow cooker with a glass of port and some stoned prunes

 

[Muir]

Gad. Don't you fellows (and/or ladies) like the taste of vension? You always seem to try to make it taste like something else! (tho aliS's recipe sounds more to my liking) I grill it, or fry it medium rare and dig in. This year I brined and smoked (16 hours) a whole mule-deer haunch that was given to me by my butcher. It was excellent sliced cold, but I still prefer the grill and fry methods. Seals in the juices and makes for very tender eating. Had it tonight, in fact! ~Muir

 

[Dan Gliballs]

Gad. Don't you fellows (and/or ladies) like the taste of vension? You always seem to try to make it taste like something else! (tho aliS's recipe sounds more to my liking) I grill it, or fry it medium rare and dig in. This year I brined and smoked (16 hours) a whole mule-deer haunch that was given to me by my butcher. It was excellent sliced cold, but I still prefer the grill and fry methods. Seals in the juices and makes for very tender eating. Had it tonight, in fact! ~Muir

What part of the shoulder would you grill or fry??

I like my venison basic too but the shoulder requires a bit of thinking and help

 

[Harry mac]

Munty or Roe in the slow cooker for the day with root veg, remove the bones and enjoy!

Add to that 1x tin chopped tomatoes, a hand-full of pearl barley, a generous amount of paprika and a bit of cayenne pepper. Just to keep Muir happy, you don't lose the flavour of the venison either

 

[Muir]

What part of the shoulder would you grill or fry??

I like my venison basic too but the shoulder requires a bit of thinking and help

I guess it depends on the size of the shoulder. I bone out my deer and then treat it all the same, adjusting cooking times for different thicknesses. Admittedly, small shoulders don't lend themselves to a lot. How about a good stir-fry? I like my venison medium-rare so it's always tender if I mind it. ~Muir

 

[Brough]

I'm gonna go to hell !!! I curry most of mine

 

[Muir]

I have friends who grind all of their venison into sausage, or make jerky out of it. I think they are shooting the wrong deer! I usually aim to shoot does (tho this year I killed two button bucks) and get the meat to the freezer within 12 hours. I had whitetail steaks again last night for dinner and they were as fine as any beef I have eaten. I just love it with a little salt, pepper, and sweet basil. Excellent eating!

On the flip side of this fine venison, is the meat that a friend dropped by my house three years ago when I was hobbled up after my first hip surgery. He and his son has shot two monster mule deer bucks, in full stinky rut, and then hung the meat for a week before butchering. It was so sour that the minute it hit the hot iron pan the stench was overpowering. I tossed the meat, pan and all out the back door. Horrible.~Muir