dinner help /ideas pls
 

Pulled a pack of venison out of the freeze, nice bone in shoulder roast

Need cooking suggestions, other than cutting pieces off to make stew

Mostly defrosted now so for dinner tomorrow or day after

Pondering instapot and doing pulled deer bbq ...

No expert but slowly smoked at about 225 degrees, for about 12 hours tends to turn meat into butter! A few chunks of apple hardwood in the firebox are mandatory.

Damn, we miss Tabby...he'd have told ya how..

Definitely braise it or smoke it. Any shoulder benefits greatly from low and slow. I would brown it on high heat, pull it, add in some chopped onion, carrot, celery, deglase with some red wine, then lower heat, add a bay leaf or two, some parsely and thyme, more wine, water, deglaze again, put it all into a braising pan, liquid about 1" up the side, 250F in the oven for 2 hours ought to do it.

then you can make a sauce with the "stock," maybe add some rasperries and balsamic vinegar, chicken bone broth and reduce to a sauce. Roux to thicken if needed.

https://media4.giphy.com/media/LdpnZ...=200w.gif&ct=g

I'd eat that...

My suggestion is to thaw a couple nice prime beef steaks and throw the venison in the trash.

When I was little, I'd cry when my brother would bag a deer. One day it dawned on my parents it wasn't because I felt sorry for the deer. I'd cry because we'd be eating that gamey ass beast for months, ugh.

That kidding aside, I hope you enjoy your meal. :)

It’s way better fresh. Gamey doesn’t do it for me one little bit.

Guy I know down in Louisiana makes the absolute best venison sausage.
But now I can’t help but wonder how pulled venison tastes…

Well, my buddy whose property I get to hunt on does BBQ in the instapot with the neck meat and it comes out quite tasty

And yes - fresh is essential, especially here in N Fl. where archery season starts in September and it can be anywhere from 20 to 90 over the total hunting seasons (early Sept to late Jan, depending on where in the state).

Most "gamey" tasting is from the guy who bags a deer then leaves it unprocessed in the back of his truck while he drives 50 miles between 3 bars having 6 or so beers while showing off to his buddies, then he gets home passes out on the couch and deals with the critter next day.

This particular deer went from hoof to in zip locks and on ice in about an hour and a half.....

Sounds a lot like what Shaun recommended, but these guys do come up with some great cooking recommendations for game:
https://www.themeateater.com/cook/recipes/bone-in-blade-roast-with-root-vegetables-recipe

I’d sous vide then dry and sear.

I remember trying something that was game (vennison, elk, something like that) as a kid, and thinking that it was pretty gamey, and not my thing. I'm assuming either my taste buds were super sensitive or maybe it was the processing.
I've had vennison cooked lots of different ways in the past 20 years here in Texas, and it's pretty much all been good/great/awesome. I don't think I've had anything that was bad.

What did you end up doing Steve?