|In the Deer Woods|
|by Jerome B. Robinson|
Practical, expert advice on all aspects of deer hunting -- from tracking and stalking to field dressing and cooking.
1 - 9 of 9 for deer shoulder
Mix together in large saucepan or crockpot. Cover and simmer for 4-6 hours. Cool; skim off fat. Break up with fingers. Serve on large rolls.
Cut deer into small cubes. ... tender. Add remaining ingredients. Bring to boil. Reduce heat, cover and simmer for at least 1 hour. Taste, adjust seasonings.
Remove all fat and silver skin from deer. Cut into ... with scissors. Jerky should be dark on the outside, pliable, with no traces of pink on the inside.
Place meat in ... a 10 pound shoulder takes about 8 ... needed to keep meat from drying out. You can cover meat with barbeque sauce before placing in smoker.
Cut deer with the grain ... your oven. Cook on lowest setting until meat is dry. Store in tight container. No refrigeration is required after it is cooked.
With a fork, pierce deer slices thoroughly on ... and refrigerate for 24 hours, turning 2 or 3 times during curing process. Use as you would corned beef.
Trim any fat or silver skin from deer, cut into ... to a boil. Reduce heat to low, cover and simmer until potatoes and meat are tender (35 to 40 minutes).
Sprinkle the venison roast with and salt and pepper, then rub into the meat. Sprinkle the nutmeg on top of the roast. Shake the flour inside the oven ...
Mix all ingredients except tomatoes and water. Shape into a loaf and place in roaster. Pour tomatoes and water over meat. Cover pan. Bake at 375 ...
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