Dec 28, 2014 - Recipe for Hickory Smoked Venison Shoulder with juniper, wine and pomegranate molasses. Prepare the Brown Sugar Brine and add a 2-3 lb. An ideal centre piece for a sharing platter at a dinner party. It will begin to thaw out during delivery process. https://eggheadforum.com/discussion/525935/smoked-venison-shoulder-roast Every now and then you will need to add a few briquettes to maintain a good cooking temperature, and you'll need brush oil on the venison roast every hour. https://www.deeranddeerhunting.com/.../get-smokin-great-venison-dry-rub Place the venison roast on the rack and smoke according to smoker's manufacturer instructions, should be approximately 5 hours. This is why I hunt. I love a good bowl of chili, and smoked venison chili is a great one. Jan 31, 2016 - Recipe for Hickory Smoked Venison Shoulder with juniper, wine and pomegranate molasses. Smoked Meat Dinners in Carmel 317-688-7290. Deer chili is probably one of the most trusty recipes a lot of people who cook game keep around as it’s a great place to toss a couple pounds of ground or stew meat: just forget about it for a while in a crock … I took some of that braising liquid and the baby portobello mushrooms that had cooked in it to make a sauce. https://www.deerrecipes.online/crock-pot-venison-shoulder-roast I've learned a lot from you and finally have something of a different nature that I thought might be of interest. www.thebackyardpioneer.com/2017/02/07/quick-and-easy-venison-brine How to Prepare. Smoking venison differs slightly from smoking other meats because wild game is typically much leaner than the flesh of domesticated animals. https://primallywild.com/2017/11/17/bone-in-venison-shoulder-roast This is a large shank designed to be pretty. Close ... Smoked turkey to kick this off, comment tips/advice as I’m super new to smoking but I’m probably over the grill 5 times a week. Smoked venison shanks cured with sugar, salt, and prague powder should be used more like you would a ham bone. It has more connective tissue that breaks down and adds flavor to the meat during the smoking process. venison roast to the brine. If you don’t have a way to dry age you can also skip this step and butcher the deer after rigor mortis has passed. ... 5 -7 lbs venison sirloin or 5 -7 lbs venison shoulder (reserve pan juices for gravy) 2 . https://mrecipes.com/smoker/misc/wild-game-venison-boar-quail Whole venison shoulder from the buck I killed Sunday, smoked over hickory then braised in a red wine/herb broth. The neck and shoulder part of the venison is the most flavorful meat. https://sportingchef.com/smoked-pulled-venison-shoulder-or-neck-roast Smoked Venison Brine recipe by Mark Mckinley, is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. This lean, game meat has a deep colour and rich flavour. I smoke old school on an offset using charcoal and chips. 1/3. Here's an easy recipe that uses smoke and low heat to create a tasty crowd pleaser! Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. It is a food that has served as a staple in the lives of pioneers in North America. A barbecue feast for the dead of winter in the woods. The hind quarter of a deer is also called venison ham. Refrigerate for 24 to 30 hours. Therefore we do not advise refreezing it once you receive it. The one shown here was aged for 40 Cdg in my dry-aging and curing space. Mar 21, 2015 - It's time to contribute to this forum. A trick that you can use to remove the silver skin easily is to put the meat in the freezer for at least half an hour before trimming. https://sportingchef.com/venison-deer-elk-antelope-moose-shoulder-roast "The Canadian Settler's Guide," published in 1857, used no measurements in instructing newcomers on preserving venison. Smoked Venison Roast. The cut is boneless and produces some very tender, flavoursome meat when slow cooked. Recipe by Hey Jude. cloves garlic, cut into slivers . The best starting point is a properly aged shoulder of venison. This product is frozen. Smoked this 10lb bird for 5 hours at 275. Keep your venison shoulders whole this year, they deserve better than the grind pile! If you want a more manageable size, cut the bone with an oscillating saw. Continue reading to learn an easy and full-proof brine recipe for smoked venison. After refrigerating the venison roast in brine for 24 to 30 hours, remove the roast and pat it dry with paper towels. A barbecue feast for the dead of winter in the woods. This means venison can dry out faster and produce tough, smoked meat unless it is marinated before smoking and basted frequently with a mopping sauce during the long cooking process. Smoked Venison Shoulder. It comes as a haunch, side, saddle or The main reason for brining deer meat is to prevent that undesirable “gamey” flavor. What You Need to Know.