TheBullDoza got a shoulder of venison from a friend at work. It's pretty big. We've had it brining all day, and I'm wondering how to cook it. We might brine it one more day. I never cooked venison before, or such a big cut of meat. Help me, TWW!!!!

1/3/2009 5:15:59 PM

http://www.google.com

1/3/2009 5:17:27 PM

you could barbeque it, or you could bake it in an oven, shred it, and then turn it into chili. You could also grind it up, add some sausage or fatty hamburger, and cook it just like you would hamburger.

Don't overcook it; it'll dry out. Also, if you decide to barbeque it, make sure you baste it well with oil for the same reason.

1/3/2009 5:35:29 PM

heat.

1/3/2009 5:35:34 PM

yeah, careful not to dry that sombitch out.

1/3/2009 9:58:00 PM

Big pieces of meat i'd either:
A) Cut it up into 1"X1"X1" cubes and stew it
B) Slow roast it in the oven (like 275 degrees for 6 hrs)
C) Boil it for a long time, then season it, then grill it.

It is going to be pretty tough, so you need to do something that is low and slow. I'd do number A if I had a choice and a lot of time.

Season it with lots of salt, and some fresh cracked pepper.

1/3/2009 10:02:40 PM

yeah i like option a as well...dont matter how tough it is, a crock pot will make that shit 'falling off the bone' tender

1/3/2009 10:05:43 PM

Quote :

"SLOW COOKED MEAT"

1/3/2009 10:09:05 PM

I've done this before many times.

Get a crock pot.

De-bone shoulder. Place in crock-pot. Accompany it with a 80/20 mix of red wine and Worchester sauce, to the point where the meat is submereged about 80%. Do not totally submerege meat.
Lay a couple strips of bacon across the top. Sprinkle with black pepper, garlic powder and a dash of italian seasoning. A tiny bit of olive oil doesn't hurt either.
Cook on high setting for 4-5 hours.

Enjoy.

[Edited on January 3, 2009 at 10:33 PM. Reason : ..]

1/3/2009 10:31:50 PM

^ ohhh, sounds delicious

how do you get the bone out? it's this giant hunk of deer and I don't really know what to do. should I just start cutting around the bone?

1/4/2009 12:23:37 AM

Quote :

"I'd do number A if I had a choice and a lot of time."

NUMBER A
NUMBER A
NUMBER A
NUMBER A
NUMBER A
NUMBER A

1/4/2009 12:24:56 AM

1/4/2009 12:25:43 AM

deep fryer

1/4/2009 1:46:11 AM

I'd cube it and stew it. nom nom nom.

1/4/2009 3:55:14 AM

Quote :

"Get a crock pot. De-bone shoulder. Place in crock-pot. Accompany it with a 80/20 mix of red wine and Worchester sauce, to the point where the meat is submereged about 80%. Do not totally submerege meat. Lay a couple strips of bacon across the top. Sprinkle with black pepper, garlic powder and a dash of italian seasoning. A tiny bit of olive oil doesn't hurt either. Cook on high setting for 4-5 hours. "

That sounds good.

Also, brining it for a day or more is key, in my experience (you know to change the water out a couple of times, right?)

Just start cutting around the bone. It isn't too hard (although usually I end up throwing at least one of the shoulders away, as it is demolished from my shot).

1/4/2009 8:26:02 AM

take it to a butcher.

get them to cut it up into sausage.

Deer sausage is actually pretty healthy and has a lot less fat that other sausage (from the pig).

Just add a little water and let it cook. smells really good.

1/4/2009 9:45:48 AM

^ problem is that they actually add pig or beef fat to the ground deer meat in order to make sausage out if it. so in reality, it isn't really that much healthier than regular sausage.

1/4/2009 10:01:59 AM

CROCK POT

1/4/2009 10:53:52 AM

wait wut??

TheBullDoza has a job?!?!

1/4/2009 11:10:39 AM