A deer shoulder is the least favorite venison meat to work up for most people, but it’s well worth the effort. I know some people that don’t even bother and throw the shoulders away. To me, every little ounce adds up and I try to save as much as possible.
You can always cut the shoulder meat off the bone and grind it up for deer burger, sausage, meat sticks, jerky, etc… but we have other delicious options, too.
I like to slow roast a deer shoulder in a crock-pot and then make something with it. It’s so good with a rich thick brown gravy poured over top of it and served with mashed potatoes.
However, you could make just about anything with it, such as venison fajitas, quesadillas, BBQ sandwiches, and steak subs. You can put it in a stew, chili or soup or just splash it with A1 sauce. I’ve even put it on a pizza and in a salad. Don’t knock it until you try it.
So, to those of you that throw venison shoulders away, try this recipe with some of my ideas above or your own idea and I think you might change your mind.
Ingredients
- 3 lbs venison, shoulder
- 1 Tbsp. olive oil
- 1 1/2 tsp. of salt
- 1 1/2 tsp. of black pepper
- 2 large Granny Smith apples, cored and quartered into 8 pieces
- 2 small onions, largely sliced
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