Hey all, I was gifted a de-boned front shoulder o' venison. I understand it can be a difficult piece to cook but wanted to go a different direction vs just stew and I'm not super familiar with venison anyway. Any favorite recipes or methods?
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I was once gifted an elk shoulder, I wasn't sure what to do so just s&p and smoked low and slow.
That is still one of my favorite cooks!
I wish I knew more elk hunters. -
Maybe wrap it at 165 F, to make sure you save as much moisture as possible. Venison is really lean, so there is a real risk of drying this out.Comment
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I combine these recipes to make barbacoa all the time. In fact I think I have some in my freezer I should thaw and eat thanks for reminding meComment
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What I do not cut in steaks goes into burger, summer sausage, and pepperoni.
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Oh man those look great. How do you combine them? Do you add something else for fat/flavor?Originally posted by jhapka View Posthttps://honest-food.net/barbacoa-recipe-venison/
I combine these recipes to make barbacoa all the time. In fact I think I have some in my freezer I should thaw and eat thanks for reminding me
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CountrySwagger come to think of it, I use mostly the Serious Eats recipe as far as ingredients and method. I added the lime juice and lard from the Honest Food recipe for more fat and the lime really helps kill the gaminess. Neither recipe mentions smoking I don’t think but I smoke the shoulder until it has nice bark and IT 180 then into a Dutch oven until it falls apart.
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Just my opinion, but I don’t slow cook any of my venison.Comment
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I'd lean toward medium rare myself. Unless you did it as tacos where you're adding cheese & sour cream for fat content.Comment
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It will make some excellent jerky.Comment
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