Deer shoulder recipe
Ingredients:
- 3-4 sprigs of Dill chopped
- 4-5yukon potatoes
- 1 large can of Delmonte sliced mushrooms
- 4 table spoons salt
- 1 table spoon black pepper
- ¼ teaspoon of onion powder
- ¼ teaspoon paprika
- 1 qt chicken stock
- 2lbs of venison shoulder deboned
- 1 stick butter ( grass fed preferred)
- Sour cream 1 pint
Start your smoker put it on high smoke and set temp at 260 deg if you don’t have a smoker you can brown the meat in butter and then add ½ tblspn of liquid smoke. While smoker is warming up trim fascia off meat once free of fascia then add salt, pepper , and onion powder add to smoker once at temp. Cook in smoker for about 12 mins per side.
While meat is smoking chop your potatoes, toss with fresh dill and black powder, cook half way in browned butter ( ½ stick) set aside with lid on. About the time you are done with this the venison should be ready to come off the smoker. Add it into a crock pot on low for 5-6 hours ( this will vary on size of meat type of venison) add ½ stick of butter and fill the pot where the liquid is just about covers the venison. Cook until the meat is easy to fork shred, take the meat out fork shred add it back to pot then add mushrooms and potatoes ( plus the drippings from pan) to crock pot let cook for about another hour or so until the potatoes are done.
Serve with some sour cream approx. 2-3 tbsps. per plate sprinkle a little paprika, and some fresh dill add salt to taste and BOOM! You have a great venison stew meal everyone will enjoy
