This is the perfect cut to start with if you’ve been grinding your venison shoulders for burgers. A venison shoulder is very easy to prepare, full of flavor and makes you look like a world-class ...

the filet mignon of venison. While other cuts, like round, may need some work to keep them from tasting too gamey, backstraps, ribs, shoulder, and shank are largely immune to this problem.

For this reason, I like to incorporate 1 pound of ground pork shoulder per 2 pounds of venison. If you use bell peppers, consider roasting them until slightly charred then sweat (place in ...

Keeping venison tender comes down to how you cook ... Tougher muscles from the shoulder, shank or neck should be braised or stewed low and slow. The hindquarter cut is incredibly versatile and ...

Derek Horner’s Shredded Venison Blade Roast Recipe This shredded venison roast recipe makes for a delicious barbecue sandwich. Derek Horner The shoulder blade can be a controversial topic in wild game ...

The chef and cookbook writer David Tanis calls for a combination of pork shoulder and pork belly in his fantastic recipe for posole, which we’ve adapted here by swapping in venison for the ...

I ate a lot of venison when I was a kid. Any recipe that could be made ... lean and tender strip of meat that runs along a deer’s spine, stretching from the shoulder blades to the last vertebra. There ...

Venison is nothing like the pale ... like the bony shanks (which benefit from slow-cooking) or the front shoulders, which are best ground up for hamburger or sausage. Pro tip: if you're planning ...

You could also substitute braised venison shoulder, wild turkey and even fish for the ground venison. You’ll want to cook your wild game soups at a simmer and not a full-on boil. This allows ...