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My new favorite cut of meat on a deer is the front shoulder. Since it’s just my fiancee and me, I usually separate the shank at the joint (which I save for osso bucco), then I take the upper part of the shoulder and saw through the bone to create three bone-in blade roasts. I made one of them on Sunday from this year’s bow buck.
First, I coated the roast with generous amounts of salt and pepper. Then I dusted it with flour, and seared it on all sides in a cast iron pan with about 1/4″ of peanut oil.
While that was searing, I warmed up some beef broth in a separate pan. Once the roast was seared, I placed it in a crock pot, then poured in the hot broth (on the side, not directly on the roast) until it covered the roast about 3/4 of the way up. I added a few carrots, potatoes, celery and a small onion, and set the crock pot to high.
A little less than 6 hours later, the meat was falling off the bone tender. I scooped out a good bit of meat and veggies into a bowl, added some fresh cracked black pepper and a splash of balsamic vinegar, and ate until I couldn’t move 😉
The thing I love most, other than it being delicious, is that it is so simple. I used to trim and trim and trim that front shoulder until all that meat was worthy of was jerky or burger. Not anymore!
Quote by: Drahts
I love it! As I actually drive my buddies nuts trying to. It every piece of meat off and trim the crap out if it.
Can u show the cuts you made? I’m not picturing it but am heading to deer camp so I’d love to take advantage of this preparation.
Well done!!
I didn’t take any photos, but here are the cuts that I made.
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