OPEN FLAME (INDIRECT) ZESTY ITALIAN DEER SHOULDER (REAR)

by Randolph Cato
(Aiken,south carolina)

start wth a rear deer shoulder buck or doe .


ingredients are pretty simple,

2 bottles of zesty italian dressing,

8 ounces of extra virgin olive oil,

Lawry's season salt,

coarse ground black pepper,

and garlic cloves (small).

Start by mixing the 2 bottles of italian dressing, olive oil, season salt, and black pepper in large bowl and microwave until warm.

while your fire is getting right, with a large turkey syringe start injecting the shoulder at every place possible until the mixture is coming out all over. after that, take a knife and cut at various locations all around the shoulder and insert the garlic cloves.

lay the shoulder over an open flame, not too much you want indirect heat. season salt and pepper the outside to taste. Tony Chachere's Special Herb Blend on the outside also enhances the flavor greatly, cook the shoulder 4 to 4 and half hours flipping every 30-40 minutes until done.

But be aware if the neighbors get a sniff of whats going on they'll be coming over. Hope all Enjoys

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