Erik Hendricks
5 year old buck +
I know a few people that do not even keep the front legs of a deer or neck roasts out of their deer. The majority of people just grind all of it. Now I take a trip to WI and MO every yr so I normally have enough trimming for brats, canned venison and breakfast sausage so I've dabbled in different ways to cook some of these cuts and figured everyone here had a few to share. Now I'm talking the stuff people normally grind or don't keep. Front shoulders, Rips, Heart, Liver and neck. The only one I have yet to try is venison ribs. Seems like these would be a battle.
Over M.E.A. break (wife is a teacher) we had a family get together at my parents and my brother in law brought up his smoker.
We did 2 venison front shoulder bone in. Marinaded over night in water, salt, brown sugar, little soy and Worcestershire. Took them out, patted down dry and seasoned like you would a steak. Awesome!!!!
1 Rack of Bear Ribs. If you shoot a bear and throw these call me and I'll take them. Just a dry rub and BBQ sauce. Unreal!!!
2 Bone in Bear Roasts. 1 marinaded with the venison and one not marinaded. Seasoned like you would a steak. Both were awesome. Can't say what I liked more.
About 8 hours in the smoker and we all ate like kings. The kids could not get enough.

Over M.E.A. break (wife is a teacher) we had a family get together at my parents and my brother in law brought up his smoker.
We did 2 venison front shoulder bone in. Marinaded over night in water, salt, brown sugar, little soy and Worcestershire. Took them out, patted down dry and seasoned like you would a steak. Awesome!!!!
1 Rack of Bear Ribs. If you shoot a bear and throw these call me and I'll take them. Just a dry rub and BBQ sauce. Unreal!!!
2 Bone in Bear Roasts. 1 marinaded with the venison and one not marinaded. Seasoned like you would a steak. Both were awesome. Can't say what I liked more.
About 8 hours in the smoker and we all ate like kings. The kids could not get enough.

