finding some old recipes for these recent kills
my favorite for shoulders or neck
after you remove fat and silver skin
Take either the shoulder or neck, and put a good rub on them with a little extra virgin olive oil and whatever seasoning, herbs or rub you want
Wrap the entire thing, shoulder or neck in plastic wrap and stick it in the fridge for about 12 hours
What that does, of course, is let the herbs and or rub get what chefs call married with the meat They do that little tango, with the savory flavors getting into the meat without drying out.
After you've had it in the fridge overnight, take it out and remove the plastic wrap, brown it evenly on a gas grill (about 1 minute on each side) and then throw it in a pan you're not too attached to. An inexpensive aluminum pan works great JUST DON'T POKE A HOLE IN THE BOTTOM lol
In that pan with the meat, add any cheap beer to about 1 inch, (if you don't want to use cheap Beer use Beef Stock) DO NOT add veggies yet, they will burn and then cover with foil or tight fitting lid, put that in the Oven at 350
You can cook it in a Smoker or on the grill it just may take longer, I smoked these
you can do this with a hindquarter it will just take a lot longer
To tell when it's done you have to check the big bone, the shoulder bone, when it's done, it should slide out without any effort and all that connective tissue will be soft, gelatinous and can be picked out or chopped up with the meat.
as your checking the bone you'll know when it's time to add the potatoes, onions, garlic, celery and carrots, you don't put them in until the last 2 hours or they will burn, you just have to feel the meat to know when to add the veggies
You will get these beautiful hunks of meat that just fall right apart,
The cool thing is you don't have to even pick up a knife other than to chop a few veggies to put in there.
Same thing with a neck roast. If you check either the neck or shoulder after 4 hours and it doesnt fall off the bone if the bones don't slide out easily then it's just not ready yet. Eventually the bone will come out clean and you get beautiful meat
Just keep checking the meat and add more beer or Beef Stock so it doesn't dry out
and
don't put the veggies in to early or they will burn
i have made shredded meat TACOS and enchiladas, soups, stews and barbecue sandwiches
It's great.
It's like a pig pickin but with venison
1st attached photo shows how it looks after browning on the grill, and before covering
the 2nd attached photo is how how it looks when it's time to add the veggies
see how the meat has shrunk around the bone
also do a better job of saving the foil than I did so it will go back on easy
Now Go Do It
my favorite for shoulders or neck
after you remove fat and silver skin
Take either the shoulder or neck, and put a good rub on them with a little extra virgin olive oil and whatever seasoning, herbs or rub you want
Wrap the entire thing, shoulder or neck in plastic wrap and stick it in the fridge for about 12 hours
What that does, of course, is let the herbs and or rub get what chefs call married with the meat They do that little tango, with the savory flavors getting into the meat without drying out.
After you've had it in the fridge overnight, take it out and remove the plastic wrap, brown it evenly on a gas grill (about 1 minute on each side) and then throw it in a pan you're not too attached to. An inexpensive aluminum pan works great JUST DON'T POKE A HOLE IN THE BOTTOM lol
In that pan with the meat, add any cheap beer to about 1 inch, (if you don't want to use cheap Beer use Beef Stock) DO NOT add veggies yet, they will burn and then cover with foil or tight fitting lid, put that in the Oven at 350
You can cook it in a Smoker or on the grill it just may take longer, I smoked these
you can do this with a hindquarter it will just take a lot longer
To tell when it's done you have to check the big bone, the shoulder bone, when it's done, it should slide out without any effort and all that connective tissue will be soft, gelatinous and can be picked out or chopped up with the meat.
as your checking the bone you'll know when it's time to add the potatoes, onions, garlic, celery and carrots, you don't put them in until the last 2 hours or they will burn, you just have to feel the meat to know when to add the veggies
You will get these beautiful hunks of meat that just fall right apart,
The cool thing is you don't have to even pick up a knife other than to chop a few veggies to put in there.
Same thing with a neck roast. If you check either the neck or shoulder after 4 hours and it doesnt fall off the bone if the bones don't slide out easily then it's just not ready yet. Eventually the bone will come out clean and you get beautiful meat
Just keep checking the meat and add more beer or Beef Stock so it doesn't dry out
and
don't put the veggies in to early or they will burn
i have made shredded meat TACOS and enchiladas, soups, stews and barbecue sandwiches
It's great.
It's like a pig pickin but with venison
1st attached photo shows how it looks after browning on the grill, and before covering
the 2nd attached photo is how how it looks when it's time to add the veggies
see how the meat has shrunk around the bone
also do a better job of saving the foil than I did so it will go back on easy
Now Go Do It
