Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Time and temp?

LegumeLegume Posts: 11,740
Any suggestions for a venison (?) shoulder?

I do not have any broken or spare parts for any size egg.


  • nolaeggheadnolaegghead Posts: 38,172
    If it's really fresh you can't beat carpaccio (actually "beating" it is an alternative carpaccio preparation technique).

    Lots of lemon.
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.

  • Langner91Langner91 Posts: 585
    I'd wrap it in bacon.  Cook it hot and fast, then eat the bacon.

    But, I am not sure I have ever had red fox, so there may be other ways.
    Clinton, Iowa
  • Just don’t forget the salt.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • fishlessmanfishlessman Posts: 28,091
    bury it for a minimum one week, dig it up  and enjoy. the dog seems to like that as much as a medium rare trexed ribeye
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • I would grind it into hamburger. I don't eat venison roasts anymore. Not enough fat. Or make summer sausage. (I pay others to do this for me)
Sign In or Register to comment.
Click here for Forum Use Guidelines.