#3064077 - 12/05/12 12:15 AM
Smoked Venison Shoulder
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Poser
14 Point
Registered: 07/28/10
Posts: 8172
Loc: Tennessee
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My buddy smoked this mature doe shoulder last week for 7 people, 5 of whom insisted that venison shoulder could not possibly be cooked any other way than as fried steaks. Their minds were changed at the end of the evening. (this same group of hunters also insisted that ducks are inedible -I'll work on that later.... duck hunters are a tough nut to crack)
The recipe was quite simple. He took heavy venison stock which, at room temperature is basically a jelly, and smeared it on the meat. Then put a simple rub of salt and pepper, then placed a layer of home cured bacon on it and smoked it at 220 for about 10 hours over a drip pan of water, whiskey, apple juice and vinegar. The shoulder was basted in the pan drippings several times. That's it.
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#3064166 - 12/05/12 06:31 AM
Re: Smoked Venison Shoulder
[Re: Poser]
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BuckWild
TnDeer Old Timer
12 Point
Registered: 09/27/99
Posts: 5392
Loc: Memphis or Birdsong Creek
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I cooked two shoulders at the river last weekend. I made a rub and applied that to the shoulders. Put them both in a pan with apple cider vinegar and some rum. Covered with aluminum foil and cooked at 225 for 4 hours. Removed foil and threw two big chunks of seasoned hickory on the coals and smoked for another hour.
Pulled the meat off the bone and made barbecue sandwiches for 6 people. Had enough left over to make about 5 more sandwiches and brought that home and my two boys devoured that in about 10 minutes...
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