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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