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Deer, bone in front shoulder. What do I do with this thing?

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    Deer, bone in front shoulder. What do I do with this thing?

    Never made venison anything, no clue about the meat, I would assume it would all be pretty lean but I don't know. It has been in the freezer for a while and they asked me to throw it on tomorrow while doing some brisket.
    I found a recipe for venison biltong which looks amazing, but not sure if you can do that with shoulder.

    Jerod Broussard Is getting a callout because one of his pics was hunting, and I have seen him mention it a few times

    #2
    We've always deboned that part. It is easily removed since it is not connected to the body with any bone joint.

    Comment


    • _John_
      _John_ commented
      Editing a comment
      How do you cook it?

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      If it goes to steaks it gets grilled and maybe wrapped in bacon. 1:1 ratio of bbq sauce and Italian dressing used as a marinade.

    #3
    If you had more time I would debone and follow The pastrami recipe on AR. I have made it now 4-5 times and it gets devoured. Only difference is I only cook to 150 and hold according to the chart for cooking times with temperatures. Not sure I would steam either it comes out super moist and haven't had anything but compliments. I didn't steam it the last time, I think it comes out better.

    Comment


    • _John_
      _John_ commented
      Editing a comment
      I would not have ever thought of that, he mentioned having a couple so maybe I will try that out. Guess I should find out if he likes pastrami...

    #4
    Hmmmmmm, 2/2 for deboning.

    Comment


      #5
      The Outdoorsman Venison Pastrami it is! The front shoulder was weird, not as much meat as it looks. He also gave me a 3 pound roast so I think this is a good method. It is in the brine now, my only real concern is that there are several smaller pieces that I think may get too salty.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        "not as much meat as it looks"

        I feel that way EVERY single time I debone a deer.

      #6
      I ran out of shoulders and hams and needed to use up some back straps (loin meat) I cut them into three pieces and just kept moving them around each day. I still brined/pickled for up to 2 weeks once it absorbs the salt I don't think it will take anymore because it's smaller. I then de-salted in fresh water found that about 4 hrs was long enough for the smaller pieces averaging about 0.75 lbs. , larger pieces I would de-salt longer.

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