Get away from the grind with slow-smoked venison

CASSCOE — With opening day of modern gun deer season in the rearview mirror, many hunters have already taken at least one deer, and freezers are beginning to fill with butterflied backstrap medallions, roasts, steaks and enough ground venison to keep families eating chili, tacos and spaghetti for the next year. Instead of throwing those front shoulders into the “grind pile,” here’s a great way to offer your family something different with the next deer you shoot.

When trimmed off the bone, shoulders make excellent ground meat, but cooking on the bone provides more flavor and the ability to use all of the meat. This recipe incorporates a long, slow cook to create a tender and flavorful dish ready for any barbecue sandwich.

Ingredients
One deer shoulder, whole with bone in
Dry rub of your choosing (I prefer Strawberry’s brand for venison)
1 cup mustard
2 quarts apple juice
¼ cup Worcestershire sauce
¼ cup soy sauce

Preparation
Rub the deer shoulder with mustard and a generous coating of your favorite dry rub (I’m currently liking the Strawberry’s brand rub for venison, but others will do).

Set your smoker at 250 degrees. Electric smokers are a great, no-fuss way to go, and hickory chips give some great smoke for deer. Lay the shoulder on the middle rack and smoke for about 5 hours, adding wood every hour.

Once the shoulder has a good bark, transfer to an aluminum pan. Fill the pan about halfway with apple juice, a few splashes of Worcestershire and soy sauce. Wrap the top of the pan with aluminum foil and place back on the smoker, increasing the temperature to 275. Cook an additional 3 hours.

Flip the shoulder over in the pan, cover and cook for another 2-3 hours or until the meat is fork tender and falling off the bone. Allow the meat to cool, then shred.

Plate up the meat on a bun, Texas toast or with your favorite barbecue accompaniments for a great meal.

Visit www.agfc.com/wildgamerecipes to learn more ways to cook your deer, ducks and other proteins sourced from Mother Nature’s pantry.