Processing deer shoulders? Stop doing it the hard way! Tips to save time, and get more venison!
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- Опубліковано 12 вер 2024
- I'm showing some ways to save a bunch of time and hassle when processing venison shoulder meat. And a couple other easy tips for butchering venison.
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brcfallowdeer
#butcher #deer #howto
Not wanting to waste any meat, I've spent countless hours trimming. Your method is definitely worth a try. Thank you for this straight forward video. You say you're not a butcher, and cook, but you certainly sound like you know what you're doing in both areas. Keep up the good work!
Try it! I am like you, hours trimming, hours grinding with a hand crank grinder (back in the day). I’ve gotten more exploratory in cooking venison since then.
I butcher probably 10 deer a year. I always ground and jerkied the front shoulders. This gave me some good ideas. Thanks for sharing
I used to do a lot of ground jerky, but anymore I do whole muscle from the hind quarter. Once you eat some tacos or pulled and barbecued meat from the front shoulder.... you won't want to grind it anymore.
This is exactly how I do it. I prefer roasts over grind. This is a recipe I use for my roasts:
For the roast gravy:
-2 cans of cream of mushroom
-Cut mushrooms (went with baby bellas)
-1 grossly cut red pepper
-1 grossly cut green pepper
-1 grossly cut onion
-Whole green beans
-1 small bag of yellow potatoes cut in half and roasted
-Rosemary (fresh)
-Thyme (fresh)
-Chunked out venison meat or whole roast.
Seasonings (all to taste):
-SPG (salt, pepper and garlic)
-Parsley
-Paprika
-2 packs of pot roast seasoning (McCormick)
Roasted potatoes recipe (can eat standalone if you want).
Season potatoes liberally with SPG, parsley and paprika (seasoning is your crust). Heat oven to 450 and put potatoes on a cooling rack in the oven for 20 minutes. Potatoes should be crunchy on the outside and tender on the inside. If you want more crunch, cook for 25 minutes.
Throw roast in the crockpot for 6-8 hours on low. If you don’t have a crockpot, throw it in a covered roasting pan at 275 for 6 hours.
I’m going to save that, and give it a shot! Thanks!
Gla I found this. Started saving the shanks a few years ago for osso bucco. Never thought about leaving the rest of the shoulder on the bone. Great idea!
I had the shoulder blade roast last night. Tender as could be and turned into barbacoa smothered burrito. Top notch!
Great video. I too learned this method several yrs back and will never debone a front shoulder again!
Just had shank in the crockpot this week, it’s great, and as I’m eating it, I think about how much time I saved!
I do the same things with my front quarters. Whole shanks, "blade roasts", etc. Whole pieces... I started out with the same Meat Eater recipe. It's great but is a lot of work. I wound up browning them, coating in Montreal Steak seasoning, adding a can of Miller Lite and slow cooking them in the crock pot. Pulls and tastes great. Then I make gravy from the crockpot juices. I keep all the silver skin and unwanted trimmings and grind them up for dog food.
heck yeah! We've got a bone in shoulder in the crockpot for barbacoa style tacos tonight!
I've taken to cutting the whole shoulder down in to drink can size chunks and slow cooking the whole lot in a pot. Stews, curries etc. I don't do any trimming. Comes out great!
Yeah! And think about all the time you saved. Have you ever made venison stock? That's another "hard to believe it's this good" product.
Kind of end up with a stock when I make the stews, but it all gets eaten within one or two meals. @@brcdeer
My experience is that fat ruins the flavor of venison. Connective tissues or silver skin can be tolerated if not excessive like you say. But I make sure 99% of the fat is removed and the only way to do it is by completely deboning the shoulders. If you leave those roasts intact you will get some imbedded fat that will get cooked in the roast. That’s fine if you don’t mind the gamey flavor caused by the fat. I suppose you can find recipes that have so much other stuff such as mushroom soup and peppers , garlic etc., that will wipe out the flavor of venison and make a good meal.
There is very little fat between muscle groups in the shoulder. I agree that the fat has to go, but I don't believe leaving them whole changes the flavor. Partially because that fat melts away. We have a bone in shoulder in the crockpot right now for barbacoa style tacos. It's fork tender.
Great video. Im all about wasting as little as possible, but I usually bone all that out, and you're right, you lose some meat that way. Definitely gonna try your method on my next deer. One thing for you to try though on the smoking. You mentioned starting on the smoker then transferring to the crockpot to avoid drying it out. Instead of transferring it, try wrapping it with peach butcher paper (some like to wrap their meats with aluminum foil, i prefer to avoid aluminum because aluminum leeches into food and is toxic) and put it back into the smoker. You can add your choice of fat before wrapping too if you like, beef tallow, pork fat, olive oil, butter, etc.
I will try that! To be honest I’m always afraid it’ll end up dry, so I take the safe route…last thing I want is ruin the roast! But yeah I’m going to try it! Thanks for watching.
Great video young fella, nothing like using as much deer meat as you can salvage. We harvested 1 large whitetail yesterday & skinned & sectioned in the bush. Hoping to get another but @ minus 20 gonna be a long shift out there tomorrow, 74+ 🍁 Manitoba hunter Yorkshire expat
thanks!
For what it's worth.... the shanks amd those shoulder pieces make outstanding potroast-like meal. Give 2 or 4 of them ..depending on how many servings u want?.. a quick browning in pan. Then place in baking dish or Dutch oven with 1 pack of onion soup mix and 4 cups water. Season with garlic, salt and pepper. Cook for 6 hours in the oven, always covered. Add potatos and carrots, Brussel sprouts, acorn squash halves.. whatever u like...with 2 hours to go. Make gravy outa the juices.
This seriously hard to beat.
We do this with all shanks now... moose, elk, and deer. The slow covered cooki g process breaks down ALL connective tissue, the meat is beyond for, tender, and the gravy is second to none.
We used to grind the shanks. Never again.
Yes! This^^^. Have you ever made venison stock? Also flavor that is hard to beat.
Wait, moose? Elk? Hook a guy up, I've elk hunted once, (unsuccessfully), and man I'd love to go again.
I really need a better bone saw LOL. Great video. Really good takes on how to use the front shoulder.
Believe it or not, I had completely forgotten that last year I found my great grandpas meat saw from when he was a butcher. After this video I grabbed that saw instead. It works great!
Awesome to hear!@@brcdeer
Great video. Wish I would of watched it a few weeks ago. Next year. Anything that saves time and meat is worth a try!
Give it a shot next time. You won't regret it.
Always next year!
after getting your deer home what processes do you reccomend? hang time? skin on/off etc
I don't trim much, just bone it and grind it. I do add some beef suet to the grind.
Absolutely, cook those shanks in the crock pot. I toss a couple in with a quart of beef broth, packet of onion soup mix, 2 cloves of garlic, plus whatever root vegetables I have on hand. 10 hours later...good to go!
Yeah! Onion soup, that sounds good.
What about the glands?
They come out in the fat chunks I trim off the outside. No other ones to worry about.
Ok.
There’s definitely a nasty gland in between the top and bottom round that was missed in this video that is in a triangle shaped pocket of fat. If you eat a lot of deer maybe you’re used to it, but taking it out will give you a much better product in the end. I appreciate the video though.
You do realize that the top and bottom rounds are on the hind quarters right? And this video involves the front shoulders.
Top & bottom round? I guess that deer must've run backwards!
I make dog food out of all the shanks and gnarly stuff. Usually get a five gallon bucket full out of a whitetail buck. All the smaller pieces will go into stew/grind meat. I used to try to grind everything but you spend more time cleaning out the grinder than you do grinding. All my stew meat is 99% clean and ready to use. It's not quick the way I do it but nothing gets wasted.
Sounds like you put it all to good use. I’ve seen a lot of people just throw the shank and shoulders away. We do some stew meat as well, but what I do is brown it on a blackstone, then the wife cans it. The canning process breaks down connective tissue pretty well, so I even same some trimming time there too. Texture is better if the meat is browned first.
@@brcdeer that sounds like a good idea. My wife cans but she doesn't help in any way with meat in general, lol. I generally freeze stew meat and large pieces ( for jerky) in larger packages for later finishing. Last years venison is still waiting for that step. I try not to waste any part. I tan the skins , use the antlers , and save back sinew. Tallow is saved for the super cold weather bird food and carcass's are placed where the eagles then coyotes can clean them up. I don't "hunt" my land any more either but harvest from a distance and after the herd has cleared out I'll retrieve the carcass to process elsewhere. I see many more deer when I give them more space than I used too. My neighbors probably don't like my new strategy as I don't hear gunshots when I go out to hunt like I used to. I look forward to more of your common sense videos.
Same here
I don't put much bone in my freezer space. I trim roughly close to bones, ,then they go in crock pot .
Yeah that definitely works too. I do the same sometimes.
Like the thought but seems like it would take up more freezer space
Excellent thanks
Thanks! I guess I should do more stuff like this. Like a lot of folks I did things the hard way for a long time.
Should try the bone marrow on a steak but bake the leg bone for a bit then its like butter. only tried on a moose though never tried on a deer.
Interesting
@brcdeer seen it on meat eater
I do a lot of recipes from meateater....almost always home runs.
U need.a new grinder i juat 15 lb
In 5 minutes by stop watch
It's not so much that I couldn't grind all of this...I use the whole cuts just as much, and it saves time not deboning them.
Sharpen your knives
How is some one gonna watch this and think this is good advice? Watch the bearded butchers deer butchering, for the love of God. Watch professionals and learn
I’d love to hear your feedback on why this isn’t good advice? It makes great food. Been eating on it all week.
Would've watched if you didn't talk more than anything!!
Thanks for the advice. I’m Just trying to share things I’ve learned, not be a professional presenter.
Was a meatcutter from 15 to 30.....a freindly tip.....reduce the angle on your knife grind and honing.......17 to 22 degrees max.......thin and slicey...once under the silver skin angle your edge slightly upward and edge will float along as long as your smooth and don't force it....you don't drift into the meat that way
good job on breaking it down for rookies....im part irish and why do you think lambshanks are such a thing? It just makes sense and the flavour all the bone and tissue gives is incredible
Thanks for the tip. I’ve been contemplating getting a better boning knife, but maybe I’ll try re-profiling the edges first
@@brcdeer definitely......my Dad put me with an old Korean and old Japanese guy on the cutting floor to train me on knifework at 15.....he was supervisor with 30 years in the business......I spend 10 percent of cutting honing my edges
Oh yeah, the crockpot is a home butcher's best friend. We do a lot of "Mississippi roasts" with shoulder and they make a killer French dip sandwich the next day if there is any leftovers
And extras freeze great too!