Ordinarily I would have venison shoulder ground for sausage or burger but I shot a nice yearling doe (muzzleloader) last year and it just wasn't big enough to justify having it professionally butchered and packaged. The other more choice parts were nice, tender and tasty, so I think I can get away with a roasting these.
I deboned the shoulders, carved them out fairly flat and removed as much silver skin, fat and such from them as practical. I merinaded this in Dale's Steak seasoning, rolled it up layered with some onion wedges and a 1/4 pound of country sausage and fastened it all together with short bamboo skewers. I want it to stand up in the crock pot without touching the sides. I covered it with the rest of the onion and some black pepper. We'll cook it on high with about 1" of water in the bottom till mid afternoon (6 hours) and see whether it needs to be turned down.
http://home.midsouth.rr.com/ddmims/vs.JPG I turned it over after about 3 hours and by 6 hours it was done, so tender it fell off the skewers. This is the first time for this recipe and I think we'll have it again. Nice and tasty and tender.
Topic: Crockpot Venison Shoulder (Read 1143 times)
