Deer shoulder

[jdavidson]

I’ve ground them into sausage forever.
Show me the light…I’ll try everything once

[GarGuy]

Switch to burger.

[BlessedVeteran0305]

Make a roast or cut into steaks

[Berto1]

Burger, sausage, deer sticks, etc. I use it for anything that utilizes ground meat.


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[rtp]

Make a Mississippi roast with it. Super simple and delicious.


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[hooligan]

Jerky or burgers are a hit here

[steve morton]

Put in a foil boat in the smoker with butter and paprika. If getting dry a little shiner bock.

[billfromtx]

I grind them up to make deer sticks. I like smoking them slow over mesquite too.

[dustoffer]

Jerky #1 for me, then buck sticks, dried sausage

[diamond10x]

You can do whatever you want with the shoulder, people just get hung up in thinking certain parts can only be used for one thing. Some options other than just grinding the whole thing:

-use each cut for different roasts
-cut out the flat iron for steaks (just as good and tender as backstrap)****
-osso bucco or similar out of the shanks

[Nate Riley]

I smoke them whole, low for about 3 hours. Then put them in a big tin pan with some liquid (I like Dr. Pepper) and seal it off tight until the meat falls off blade. I use it like chopped/pulled BBQ or roast beef.

[donpablo]

https://discussions.texasbowhunter.com/forums/showthread.php?t=750170&highlight=Mississippi

[Yak blue]

As mentioned…

If you have a big bodied buck and haven’t punched a hole in it’s shoulder blade…..cut out the flat iron steaks. Hank Shaw has a great write up on how to do them. I don’t waste any flat irons anymore. Super flavorful cut…even a little buck will offer up a meal for a grown man.

You can also do a blade roast. Meat eater has a good recipe….just keep it low and slow and they’re fantastic.

I also recommend the osso bucco with the shank…..plenty of recipes, meat eater and hank Shaw both have one.

[kd350]

Yeah flat irons are great if you wanna mess with them. Any of the cooks in a crockpot to shred and make tacos will be good too

Or make it easy and make burger

[rjtkdplus]

I like to remove the shank, inject the rest with Creole Butter from Cacheres. Brown it in a large iron skillet. Then bake at 400 degrees until the internal temp reaches 135.