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12-05-2019, 08:55 PM
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Join Date: May 2007
Posts: 15,777
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Venison shoulders.
These appendages were never a favourite. Not much meat, too much connective tissue. What a pain for very little gain. Then I discovered blade roasts. Bone in, two per side and man are they moist and tender when slow cooked. Im a shoulder shooter by choice, but now I’m a little more careful. :-)
What do you do with shoulders?
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“I love it when clients bring Berger bullets. It means I get to kill the bear.”
-Billy Molls
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12-05-2019, 09:10 PM
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Join Date: Jul 2007
Location: Edmonton
Posts: 1,912
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Cutting
Got it off of You Tube for the cutting. Interesting and will have to try it.
Right now I bone them out and use the pieces either for sausage or for the cut up pieces for stroganoff.
Last edited by 2 Tollers; 12-05-2019 at 09:21 PM.
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12-05-2019, 09:11 PM
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Join Date: Mar 2015
Posts: 508
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When I shoot WT or Mule deer I am trying to be couple of inches behind of the shoulder as it is the most desirable part of what I am I am after for .
I don't care if the bullet hits a bit behind in the liver and sometimes guts .
It happens some times and I accept it .
But I will always try to make my shot to be as carefull as possible ,for not destroying the front shoulders meat.
I enjoy it as a party roast meal.
S12
Last edited by shooter12; 12-05-2019 at 09:31 PM.
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12-05-2019, 09:11 PM
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Join Date: Nov 2011
Location: Wmu 108
Posts: 102
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Ground for pepperoni and or jerky along with the rest of the deer.
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12-05-2019, 09:55 PM
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Join Date: Jul 2007
Posts: 6,668
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That’s where the flat iron steak is..
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12-05-2019, 10:04 PM
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Join Date: Feb 2012
Location: Blackfalds
Posts: 6,935
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i save them from stroganoff as said above.
or pan fried in cast iron and finished in the oven.
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12-05-2019, 10:06 PM
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Join Date: Aug 2012
Location: Northeast of Edmonton
Posts: 427
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We eat a lot of burger here in sauces, meatballs etc. My standard deer cuts are steaks from the backstraps, 6 roast from hinds, the rest ground.
The burger is usually gone first. The rest in bbq season.
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12-05-2019, 10:37 PM
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Join Date: May 2007
Location: WMU 303
Posts: 8,480
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I don't shoot shoulders as a rule. Low lung/heart and I get they don't go down like a shoulder shot but like you say, deer shoulders are slim on meat...…..that is why I don't shoot them up if at all possible. I debone and grind front quarters on deer
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12-05-2019, 10:51 PM
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Join Date: Dec 2014
Location: Calgary
Posts: 1,543
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I BBQ those Flat iron steaks every single time, a family favorite for the first meal after a successful harvest. The rest of the quarter is excellent sausage trim. All the bones are each cut in half and made into broth.
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12-05-2019, 10:55 PM
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Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,530
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My hunting partner down south always insists that I leave my deer with him to butcher because he really enjoys it ) and dies a really professional job!) and he does up blade roasts from the shoulders as well.
Cat
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Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't!
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12-05-2019, 11:09 PM
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Join Date: Dec 2010
Location: Look behind you :)
Posts: 27,775
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X Rib roast.
LC
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12-05-2019, 11:36 PM
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Banned
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Join Date: Mar 2009
Posts: 5,701
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Looks tasty
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12-06-2019, 01:23 AM
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Join Date: May 2014
Location: etown
Posts: 321
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As others suggested the grinder is a common destination for shoulders. Sausage, burger, etc. The connective tissue is a benefit for these preparations because it helps the proteins bind together.
Besides that I usually slow cook or can the meat. Again the point is to break down the bits that are less fun to chew while emphasising the flavour without letting it dry out.
For stroganoff I use the tenderloin or backstrap. Never heard of it with a tough cut before.
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12-06-2019, 01:51 AM
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Join Date: Oct 2010
Location: central Alberta
Posts: 12,627
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A corned venison shoulder is also nice. Pretty much just a corned beef recipe using boneless deer shoulder. Brine for 5 or 6 days and then cooked for 4 or 5 hours.
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This country was started by voyagers whose young lives were swept away by the currents of the rivers for ten cents a day... just for the vanity of the European's beaver hats. ~ Red Bullets
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Last edited by Red Bullets; 12-06-2019 at 01:58 AM.
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12-06-2019, 05:57 AM
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Join Date: Jan 2008
Posts: 4,336
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shoulders
The only time I shoulder shoot on purpose is on an evening sit especially if there is no snow to track.A double shoulder hit deer at last light is going nowhere but down.
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12-06-2019, 06:33 AM
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Join Date: Dec 2014
Location: Calgary
Posts: 1,543
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Quote:
Originally Posted by Peebles
As others suggested the grinder is a common destination for shoulders. Sausage, burger, etc. The connective tissue is a benefit for these preparations because it helps the proteins bind together.
Besides that I usually slow cook or can the meat. Again the point is to break down the bits that are less fun to chew while emphasising the flavour without letting it dry out.
For stroganoff I use the tenderloin or backstrap. Never heard of it with a tough cut before.
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The tasteless silverskin tissues have nothing to do with binding the meat in meal prep. Unless you mean something else by connective tissues... The proteins in the meat cells themselves do the binding.
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12-06-2019, 08:04 AM
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Join Date: Apr 2012
Location: Edmonton, AB
Posts: 137
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Quote:
Originally Posted by chuck
These appendages were never a favourite. Not much meat, too much connective tissue. What a pain for very little gain. Then I discovered blade roasts. Bone in, two per side and man are they moist and tender when slow cooked. Im a shoulder shooter by choice, but now I’m a little more careful. :-)
What do you do with shoulders?
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I do the same as you. It's a wonderful roast. Bone in neck roast has also become one of my favorites. I always used to just grind the neck.
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12-06-2019, 08:19 AM
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Join Date: Jun 2007
Posts: 1,084
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After years of mostly grinding the front shoulders on deer, I too 'discovered' slow cooker blade roasts a couple years back. Completely changed how we process a deer.
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12-06-2019, 08:26 AM
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Join Date: Dec 2010
Location: My House
Posts: 13,446
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I will be giving this a try on future deer as a result of this thread. Thanks fellas.
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12-06-2019, 09:31 AM
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Join Date: Dec 2007
Location: southeast alberta
Posts: 1,176
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I always cut those out as chunks for stewing or chili, My brother calls it "mock Tenderloin"
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12-06-2019, 09:32 AM
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Join Date: Nov 2007
Posts: 253
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Quote:
Originally Posted by sns2
I will be giving this a try on future deer as a result of this thread. Thanks fellas.
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X2
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12-06-2019, 11:24 AM
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Join Date: Aug 2011
Posts: 5,151
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Yep, bone in blade roasts here as well, slow cooker overnight with onions and spices. Then shred it, make burritos, tacos, melts, or just eat it with bbq sauce.
After the tenderloins, it’s the first thing we eat. Not a huge fan of pot roasts from the hind quarters so I’ll cut a shank in half and throw it in with a roast and cook those the same way, and get the same result. Some bone marrow and gelatin from the silver skin go a long way to making it much better.
If I have to take apart a shoulder to deal with blood clots or damage, I end up wrapping it back around the bone to cook the same way. If it won’t work, grind it, ground meat is very versatile as well
No right or wrong way, it’s all personal preference.
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12-06-2019, 11:48 AM
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Join Date: Jun 2007
Posts: 1,084
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Quote:
Originally Posted by sns2
I will be giving this a try on future deer as a result of this thread. Thanks fellas.
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I owe my youngest son and Steve Rinella for introducing me to venison blade roasts. My kid was reading Rinella's book- Hunting, Butchering, and Cooking Wild Game- saw the recipe in Vol. 1, Pg 336, and informed me he really wanted to try it when he got his first deer. I was sceptical, but happy to oblige when he was finally successful. Still one of our favorite blade roast recipes.
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12-06-2019, 01:10 PM
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Join Date: May 2014
Location: etown
Posts: 321
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Quote:
Originally Posted by Nyksta
The tasteless silverskin tissues have nothing to do with binding the meat in meal prep. Unless you mean something else by connective tissues... The proteins in the meat cells themselves do the binding.
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Always eager to correct my misunderstandings I did some more research. This tissue is made of collagen, and collagen behaves differently from muscle tissue in sausage making. Whether this is an actual benefit or not is another matter.
Quote:
Originally Posted by Contributions of Collagen to the Properties of Comminuted and Restructured Meat Products by Richard C. Whiting
Collagen plays a major role in the texture of meat and meat products. In intact muscle, it provides the background toughness and the texture of the fiber bundles. In meat products, its effect depends on the degree of comminution and extent of gelatinization during cooking. It also contributes to the nutritional value, flavor and succulence of meats.
...
Collagen content, therefore, affects a meat product's yield, texture and stability (Jones, 1984). At low levels, collagen may be advantageous in stabilizing shrinkage and improving texture [emphasis added]
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This gels with my previous understanding of the matter, so if you can explain how it has no effect I'm always trying to get rid of false knowledge and acquire true knowledge. I wouldn't be surprised if the practical effect is minimal for the home processor, but I'm not about to start removing the stuff.
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12-06-2019, 02:48 PM
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Join Date: Nov 2014
Location: Calgary
Posts: 513
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Slow cooked blade roast or stew is my favorite way to cook deer now! Hot it off meat eater. I usually marinate any kind of steaks for deer and they turn out fantastic!
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12-06-2019, 03:00 PM
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Join Date: Dec 2012
Location: Airdrie
Posts: 1,490
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Quote:
Originally Posted by Bock Fever
I do the same as you. It's a wonderful roast. Bone in neck roast has also become one of my favorites. I always used to just grind the neck.
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Kinda the same but bone out and tied.
I have never understood the want to shoot a critter your going to eat in the shoulder.
Double lung through the ribs as a rule.
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12-06-2019, 03:06 PM
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Join Date: Dec 2014
Location: Calgary
Posts: 1,543
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Quote:
Originally Posted by Peebles
Always eager to correct my misunderstandings I did some more research. This tissue is made of collagen, and collagen behaves differently from muscle tissue in sausage making. Whether this is an actual benefit or not is another matter.
This gels with my previous understanding of the matter, so if you can explain how it has no effect I'm always trying to get rid of false knowledge and acquire true knowledge. I wouldn't be surprised if the practical effect is minimal for the home processor, but I'm not about to start removing the stuff.
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The collagen would have an effect on the texture, and if that texture is something you like, then do it, its your meat. But the chemical reaction that holds the meat together, is in the meat cells when they are mixed with water (100 to 200 ml per kg meat) and salt (15 to 18 grams per kg meat), at a cool temperature, below 7*C, and then agitated.
http://www.fao.org/3/x6556e/X6556E02.htm
Superior sausage-making properties of hot boned beef.
Meat, removed from the carcasses of bulls immediately after slaughter (within 1 to 2 hours), has long been appreciated in traditional European sausage production. Experience has shown that using such prerigor boned bull beef in meat emulsion can be a tremendous advantage resulting in a product of superior water binding and emulsifying properties with improved flavour, texture and stability of the finished product (Fig. 16). The reason for better binding and emulsifying characteristics of prerigor meat lies in the extraction of salt-soluble proteins (actin and myosin) before they combine to form nonextractable actomyosin causing the onset of rigor mortis. The addition of 2 percent of salt to prerigor beef results in the absence of rigor mortis, an increase of extractable proteins and enhanced water binding and emulsifying properties compared with conventionally chilled meat which has gone into rigor without the addition of salt. The maintenance of superior functional properties of prerigor meat requires either its salting or rapid freezing and its use without thawing or freeze-drying after salting.
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12-06-2019, 08:08 PM
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Join Date: Sep 2015
Location: Airdrie
Posts: 36
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Bone in roasts for sure! I'll skin it then just chop the front quarters up with a hack saw basically. The shoulder blade usually makes 2 roasts and the joint on the bottom of the shoulder blade makes for an excellent slow cooked roast as well. Those are probably my favorite cuts off the deer all things considered.
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12-06-2019, 09:07 PM
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Join Date: Oct 2008
Location: Location
Posts: 4,961
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Quote:
Originally Posted by chuck
These appendages were never a favourite. Not much meat, too much connective tissue. What a pain for very little gain. Then I discovered blade roasts. Bone in, two per side and man are they moist and tender when slow cooked. Im a shoulder shooter by choice, but now I’m a little more careful. :-)
What do you do with shoulders?
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Looks good Chuck!
Little known fact. When you super slow cook with silver skin (fascia) on, it liquifies (rendering into fat essentially) and really adds to the quality of the stock it’s simmering in. I leave mine on (for the most part) with osso buco and shoulder roasts. Lean cuts are inferior roasts. This also creates less work at the butchering stage.
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12-06-2019, 09:07 PM
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Join Date: Oct 2008
Location: Location
Posts: 4,961
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Quote:
Originally Posted by Jtenkink
Bone in roasts for sure! I'll skin it then just chop the front quarters up with a hack saw basically. The shoulder blade usually makes 2 roasts and the joint on the bottom of the shoulder blade makes for an excellent slow cooked roast as well. Those are probably my favorite cuts off the deer all things considered.
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Bingo. Me too
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