Most guys I talk to cut the meat off the shoulder blades, and use it for grinding. What a waste! They make a wonderful pot roast. Just trim that thing up, throw it in the crock pot or dutch oven with onions, taters and carrots, salt and pepper, cook it slow and well. It gets very tender, as good as any beef roast. Only trouble is quantitiy. One shoulder blade from an average sized deer will only serve three.
To each his own. I prefer to make it into succulent sausages rather than a small roast.
You must be light eaters if a shoulder will feed 3.
The real good news is ifyou do the butchering yourself, you can get what you like, sausage or roast.
Enjoy the fruits of your labours
VENISON ROAST
