I've been using up the whitetail meat in the freezer before rifle season gets here.
Usually take the shoulders camping and just slow cook them over the fire..
http://www.bbq-brethren.com/forum/showthread.php?t=194855
but didn't get to it this summer.
For me, shoulders are a pain to clean, and I don't like to use them in sausage. There is so much silver skin. I like to cook the thing whole and let everyone cut the meat off the bone after it's cooked. Seems to work out better for me.
I removed the fore arm or legs from the shoulders, marinated in Allegro overnight.
onto the smoker with just a kiss of mesquite..
smoked for 2 hrs...
then into the beer/beef stock liquid, meat side down
added onions, jalapenos, garlic, beer and some Special Sh*t...
covered and let it go til tender.. (about 7 hrs)
I had to give it a taste test or two...
the meat was moist and tender...
first night I slapped some on a hot tortilla with onions and peppers..
it was pretty tasty! I saved all of the drippings.
The next morning, I had venison grillades and grits on my mind. Couldn't exactly make grillades so I just went with what I had.
Carved some of the venison off the bone..
heated some of the saved stock, added the venison, morel mushrooms, onions, a few of the jalapenos from the venison cook...thickened with a cornstarch slurry..
made some cheesy grits...
breakfast..venison (almost) grillades and grits...
It turned out pretty good. I like braising goat legs this way too. The meat is so lean but comes out nice.
Thanks for looking!
Usually take the shoulders camping and just slow cook them over the fire..
http://www.bbq-brethren.com/forum/showthread.php?t=194855
but didn't get to it this summer.
For me, shoulders are a pain to clean, and I don't like to use them in sausage. There is so much silver skin. I like to cook the thing whole and let everyone cut the meat off the bone after it's cooked. Seems to work out better for me.
I removed the fore arm or legs from the shoulders, marinated in Allegro overnight.
onto the smoker with just a kiss of mesquite..
smoked for 2 hrs...
then into the beer/beef stock liquid, meat side down
added onions, jalapenos, garlic, beer and some Special Sh*t...
covered and let it go til tender.. (about 7 hrs)
I had to give it a taste test or two...
the meat was moist and tender...
first night I slapped some on a hot tortilla with onions and peppers..
it was pretty tasty! I saved all of the drippings.
The next morning, I had venison grillades and grits on my mind. Couldn't exactly make grillades so I just went with what I had.
Carved some of the venison off the bone..
heated some of the saved stock, added the venison, morel mushrooms, onions, a few of the jalapenos from the venison cook...thickened with a cornstarch slurry..
made some cheesy grits...
breakfast..venison (almost) grillades and grits...
It turned out pretty good. I like braising goat legs this way too. The meat is so lean but comes out nice.
Thanks for looking!