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Venison Shoulder in BGE

bschroedbschroed Posts: 29
edited November 2011 in EggHead Forum
Talked with a buddy deerhunting season, and he said to take the front shoulder of the deer, put spices and butter on it, wrap it tightly in foil, and cook at 350 for 2 hours in a regular oven. Then pull from meat from bone and put BBQ sauce on it. He said it is really good.  Anyone have any comments on doing this in the BGE ? ------or any good ways to cook venison !


  • SqueezySqueezy Posts: 1,102

    Your buddy is simply braising, and there is nothing wrong in that, but doing it on the BGE would be a fair step up ...

    Off the top of my head ... I would smoke it on the egg at about 250º for 2 or 3 hrs. and then wrap it up to finish.

    I take it that he is cooking to well-done not medium?

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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