Deer shoulder

[BirdDog123]

Hey guys,

I decided last year not to get my deer processed and the last piece of meat I got is a shoulder. Prviously, I have made a great roast with this cut of meat.. but I am honestly tired of making the roast.

Are there anyways to tenderize this meat, fry, sautee it? Anyone else cooked with just the shoulder? Its not the most tender cut of meat but I am hoping I can do something with it.

 

[TAFKAP]

Slice it thin & pound it out thin for:

1) Sauteed in onion & pepper for cheese steaks
2) Toss lightly in flour, sautee in butter....works great in:
a) scallopini recipe
b) chicken/veal/eggplant parmesean style dish
c) German schnitzel recipe
d) roll it up with a chopped herb/garlic center, tie with twine, and poach in a red wine butter sauce. Bonus points for using bacon. My wife did something like this with a tough cut of beef for a Julia Child recipe. It was phenomenal
e) miniature "pinwheel" steaks
f) Chinese stir fry
g) Mexican tacos or fajitas
h) Thai "beef" salad recipe
i) Vietnamese pho soup

Your possibilities are endless if you use thin strips. Don't be afraid to pound it thinner for more tenderization and thinning out.

 

[BirdDog123]

Great!!! Good to know, thanks guys!

I really wish I had one of those nice electric smokers like my dad has lol.

 

[double browtine]

Debone it and soak in equal parts of apple cider vinegar and brown sugar for 2 days in frig. Then put in crock pot on low and cook for 12 hours. Just put the meat in and not the marinade. Add a bootle or two of bbq sauce and a few cups of water. Great on a bun with some hot slaw.

 

[double browtine]

Forgot to mention that I usually cook both shounders at once.

 

[FULLDRAWXX75]

Debone it and soak in equal parts of apple cider vinegar and brown sugar for 2 days in frig. Then put in crock pot on low and cook for 12 hours. Just put the meat in and not the marinade. Add a bootle or two of bbq sauce and a few cups of water. Great on a bun with some hot slaw.

Ditto, I cook the shoulder meat in a crock pot low/slow, make a brown gravy, add onion and mushrooms. Serve over egg noodles or with taters and carrots.