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.

 

[Nick87]

Tried it with elk it was just another elk steak

Idk I thought those elk falt irons were pretty awesome. For deer i felt like its almost too small of a cut.

 

[Beignet]

I’ve had this thread clocked for years, but haven’t tried it until today. Hot damn!! I’ll never bone out a shoulder again. Left on the shank and the whole nine. All those little gristly bits melt down perfectly and give it an almost pork like consistency.

 

[Dave N]

I’ve had this thread clocked for years, but haven’t tried it until today. Hot damn!! I’ll never bone out a shoulder again. Left on the shank and the whole nine. All those little gristly bits melt down perfectly and give it an almost pork like consistency.

 

[wytex]

Flat irons come off of everything we shoot now. Best steak on the animal if treated right.

 

[Exhausted]

Flat irons come off of everything we shoot now. Best steak on the animal if treated right.

Never tried with a deer but pulled them off my cow elk this year. I might just agree with you. Simple sear in a hot cast iron with salt, pepper, and some butter to finish.

 

[Carl 9.3x62]

Flat irons come off of everything we shoot now. Best steak on the animal if treated right.

Do you fillet out the silver skin in the middle before cooking?

 

[Jbotto]

Do you fillet out the silver skin in the middle before cooking?

Yes. Leaves you with two flatirons per shoulder.

I leave them in on pronghorn and deer. Pull them out for elk. It is a good steak, just pretty small on deer-sized.

 

[wytex]

Yep trim the silver skin and even our antelope were great, just smaller.
The mule deer flat irons are surprisingly a decent size.