I've found that butchering the front shoulder of a deer can turn into quite a tedious job while yielding very little meat. This recipe allows me to use the whole shoulder and get all the meat off without wasting anything.

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Name: Venison Shoulder Roast
Prep time: 1 h
Cook time: 9 h
Total time: 10 h
Yield: 6
Cuisine: American
Ingredients: 1 Venison Shoulder With the bone still in; 2 Leeks Chopped; 2 Onions Chopped; 10 Red potatoes Whole; 1 pound Carrots Chopped; 4 stalks Celery Chopped; 10 Fresh shiitake or porcini mushrooms Whole; 2 Apples (any kind) Chopped; 10-15 Cloves Garlic Crushed; 1 Bay Leaf; 2 tsp Dried Thyme; 1 tbsp Dried Oregano; 1 tbsp Dried Basil; 1/2 Cup Whole Grain Mustard; 1/2 Cup Bacon Grease; 16-32 Ounces Cooking Sherry; Salt; Pepper; 1/2 Gallon Buttermilk; 2 tbsp Olive Oil

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INGREDIENTS

1 Venison Shoulder ; With the bone still in
2 Leeks ; Chopped
2 Onions ; Chopped
10 Red potatoes ; Whole
1 pound Carrots ; Chopped
4 stalks Celery ; Chopped
10 Fresh shiitake or porcini mushrooms ; Whole
2 Apples (any kind) ; Chopped
10-15 Cloves Garlic ; Crushed
1 Bay Leaf
2 tsp Dried Thyme
1 tbsp Dried Oregano
1 tbsp Dried Basil
1/2 Cup Whole Grain Mustard
1/2 Cup Bacon Grease
16-32 Ounces Cooking Sherry
Salt
Pepper
1/2 Gallon Buttermilk
2 tbsp Olive Oil

INSTRUCTIONS

1. After thawing out your shoulder roast, separate it at the knuckle so you can fit everything into your crockpot.

2. Soak the shoulder overnight (or at least 12 hours) in the buttermilk.

3. Rub the roast with salt and pepper and smear the mustard all over it.

4. Heat olive oil in a large skillet and sear the roast on all sides, this helps retain some moisture.

5. Cover the roast with the bacon grease and add everything to the crockpot.

6. Cook on low for 8-10 hours.

NOTES

The measurements above are not exact, use discretion according to your taste preferences. Also, try to estimate your crockpot's capacity and prepare only enough ingredients that can fit. I ended up having to make this two nights in a row 'cause I could only fit half of everything at a time. If you do not have a crockpot, you can prepare this in the oven with a large baking pan covered with foil. If you choose this method, allow the meat to sit covered for a while after removing it from the oven, this will allow the juices to return to the outer portion of the meat.

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I tried using salt pork I stead of bacon grease for my first attempt. Don't try this at home! Stick with the bacon grease! Also, doing it in the crockpot allowed the meat to stay much more moist.
Jhammer98

Nutrition

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Serving Size: 1 Serving (1187g)
Recipe Makes: 6 Servings

Calories: 866
Calories from Fat: 205 (24%)

Amt Per Serving		% DV

	Total Fat 22.7g	30 %
	Saturated Fat 9.4g	47 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 2.7g
Cholesterol 31.8mg		10 %
Sodium 721.9mg		25 %
Potassium 3605.1mg		95 %
Total Carbohydrate 144.1g		42 %
	Dietary Fiber 19g	76 %
	Sugars, other 125.1g
Protein 26.4g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 866

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