Never bone out shoulder again

[Robg2]

I don’t have a decent smoker, but I just did a mule deer shoulder (actually arm) in the oven. Coat with salt pepper, throw in a Dutch oven with about 1” water, cook 8 hours at 240F.

Throw in your favorite veggies at seven hours if you wish, but I just pour chokecherry syrup over it.

 

[Wildabeest]

This thread has saved a couple of shoulders from the grind pile. Hope it’s worth the extra space they take up in the freezer!

 

[Nick87]

This thread has saved a couple of shoulders from the grind pile. Hope it’s worth the extra space they take up in the freezer!

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Well worth it.

 

[Caseknife]

This thread has saved a couple of shoulders from the grind pile. Hope it’s worth the extra space they take up in the freezer!

View attachment 417021

Don't know if I would use antelope for birria. To me antelope needs mild seasoning like a chanterelle cream sauce.

 

[Robg2]

Before you boil up all those blades, try taking the flat-iron steak out of them.

 

[El Jason]

Before you boil up all those blades, try taking the flat-iron steak out of them.

I’ve done that, and never really found. It was worth the effort to me.

 

[cgasner1]

I’ve done that, and never really found. It was worth the effort to me.

Tried it with elk it was just another elk steak

 

[mtmuley]

Don't know if I would use antelope for birria. To me antelope needs mild seasoning like a chanterelle cream sauce.

It works. mtmuley

 

[Gulf of America]

Before you boil up all those blades, try taking the flat-iron steak out of them.

I can’t imagine how thin an Antelope flatiron would be! I’ve done it with deer a time or 2 but decided it wasn’t worth the effort. I’ll do it for elk but nothing smaller.

 

[Robg2]

I can’t imagine how thin an Antelope flatiron would be! I’ve done it with deer a time or 2 but decided it wasn’t worth the effort. I’ll do it for elk but nothing smaller.

Ironically, I went down to dinner and DW had cooked up some antelope flat irons. We didn’t take the big inner sinew out so they were a little thicker, but you did have to cut the meat off that piece of sinew.