Home Forums Hunting & Shooting Food, Cooking, and Game Preparation PSA: Deer Shoulder

Looks great Mate !!!

Those shanks are great.All that tendon melts and turns into a sticky fat like substance that it full of flavor.The meat that is left is very tasty and tender.Deer ribs are like that too.A lot of people throw them away,but learning how to cook things right can be a real treat.This is how I cook them.

Ssshhhhh, don't tell everybody how good secondary cuts are !

My late uncle told me how to cook shoulders 30 years ago. His method was a roaster pan and white beans with the right amount of liquid. I have done quite a few variations through the years. Slow cooking makes the meat perfect and never dry..

I cooked a whole shoulder off a small deer tonight. Marinated for 2 days and cooked on a roasting pan in the oven at 400 till it was 140. Medium rare. Was tender and delicious. Marinade was creole seasoning and greek seasoning, olive oil, garlic minced. Parsley flakes, worchestershire, hot sauce, and red wine.