Never bone out shoulder again
- Thread starter brockel
- Start date
How did it go?
Well?
Turned out really well. Easy way to make a great meal. mtmuley
Lou (Louis)
New member
Wow!
Lou (Louis)
New member
Made many a dish from boned out shoulder. Definitely good eats. 
Nobragtildrag
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- Aug 12, 2023
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It wasn’t too gamey?
Potsie
Well-known member
If you don't want gamey, eat corn fed beef.
Scott85
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I think there is a difference between gamey and taste like game. I think gamey comes from piss poor field prep.
On any cervid, really.
NDGuy
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Bump for the game changer
Farmerj
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Soooo many cuts available in venison than to just grind it.
I’m looking for a slicer to cut the full rounds thin for jerky and then freeze in 1 1/2 lb packages.
Take out and marinade then smoke as you want.
Get some beef or pork lard,some cuts and dry it. To the point it crumbles on you.
Pound it to a pulp with some dried fruits, add back in some lard…
Pemmican…
I’m looking for a slicer to cut the full rounds thin for jerky and then freeze in 1 1/2 lb packages.
Take out and marinade then smoke as you want.
Get some beef or pork lard,some cuts and dry it. To the point it crumbles on you.
Pound it to a pulp with some dried fruits, add back in some lard…
Pemmican…
Coolarrow2
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- Sep 19, 2023
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That looks awesome!
Bullshot
Well-known member
Finally did it. You cannot screw this up (and I tried). 1st I put in on the grill, low, basted in oil and covered in Costco “Spice Islands” taco seasoning. Tried to smoke some wood but then my propane ran out after less than an hour. Moved inside to a covered roasting pan with crushed tomatoes, garbanzos, garlic, onion, some capers (wife had in the fridge so why not?
) and some “sofrito” base I had picked up on the recommendation of coworker Luis. Into the oven at 300 for 5 hours. At even 3 hrs, I couldnt resist testing a little bit since it smelled so good. OMG, delicious, and my new favorite thing. Let it go the distance to get fully shreddable of course…And next time I just gotta make sure I have some other ingredients (peppers, salsa, coke or mexican beer, etc) to test with. Awesome awesome dinner!
) and some “sofrito” base I had picked up on the recommendation of coworker Luis. Into the oven at 300 for 5 hours. At even 3 hrs, I couldnt resist testing a little bit since it smelled so good. OMG, delicious, and my new favorite thing. Let it go the distance to get fully shreddable of course…And next time I just gotta make sure I have some other ingredients (peppers, salsa, coke or mexican beer, etc) to test with. Awesome awesome dinner!
woods89
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- Oct 27, 2021
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- 821
We did this for lunch today. I browned 2 shoulders in a skillet last night, then added 1/2 onion and deglazed the pan with white wine. Put all that in a roaster with a can of tomato sauce, some minced garlic, rosemary, thyme, couple bullion cubes, and then water 3/4 to the top of the meat. Left it in the oven at 225 all night. Pulled the meat this morning and put it back into the juice, and then into the oven at 170.
When we got home I strained the meat out of the juice, sautéed the meat a bit, and then reduced some of the juice on the stove and added some cornstarch to thicken. We ate it as tacos with corn tortillas. The sauce was just thick enough to not run out of the tortilla. It was tasty!
When we got home I strained the meat out of the juice, sautéed the meat a bit, and then reduced some of the juice on the stove and added some cornstarch to thicken. We ate it as tacos with corn tortillas. The sauce was just thick enough to not run out of the tortilla. It was tasty!
ALPPLA
Member
True, and inject with bacon fat before hand if you want it to taste like pulled pork.
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