I made 2 big venison roasts baked them at 350 for 90 minutes then put them in the fridge over night, ran them thru the meat slicer less than 1/4" slices. Put them in a roaster and added my soup seasonings then egg noodles to absorb the broth. Served it up on a toasted bun, venison with egg noodles bbq sauce and french fried onions. So damn good.
Wild Game Cooking
- Thread starter woodnomore
- Start date
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JSoko
Member
I hear ya, that sound Good
I smoked 2 Deer shoulders today
I used to bust deer through the shoulders until i found a Great recipe for shoulders
now i carefully place my shot just behind the shoulder, watching the position of the opposite shoulder so i don't ruin it
plenty of time to place your shot
we get 4 months and 12 Deer limit
braised on the gas grill
then smoked in cheap beer and covered
Oh, did i mention I like Venison
I smoked 2 Deer shoulders today
I used to bust deer through the shoulders until i found a Great recipe for shoulders
now i carefully place my shot just behind the shoulder, watching the position of the opposite shoulder so i don't ruin it
plenty of time to place your shot
we get 4 months and 12 Deer limit
braised on the gas grill
then smoked in cheap beer and covered
Oh, did i mention I like Venison
