Here's my only one..

Place deer front quarter in crock pot
Dump entire contents of Greek Peppers in crock pot
Add one package of DRY Italitian dressing mix
2 beef bouillion cubes


cook on low for 9 hours..

OUTSTANDINGS..no matter if it's a hock or shoulder..meat falls off the white bones..excellent taste

Sounds good Chuck.

I'm not a big roast fan....so here's mine.

Start with a batch of steaks (not loins or backstraps) cut about 3/8" thick.
Dunk in egg/milk mixture
Then roll in mixture of grated parmasean cheese seasoned w/ a lot of black pepper
Cook in an iron skilled that has a small layer of grease in bottom
Cook until med rare and then take off
Salt immediately.

Don't know what it it...but this seems to yield tender meat every time I do it.

Mine is basicly close to yours Chuck.Except I use a Hindquarter. I then put it in a big pot of water with a little of this and a little of that PAR-BOIL for about 4 hours .Then put it in the oven with your choice of goodies ( Me .It's usually whatever I see in the cabinet and fridge.....LOL)BTW, a couple of cans of mushroom gravey.

Hey Chuck, are you doing any kind of trimming on that shoulder, or just enough to get it in the pot?

Just enough to get it into the pot..That recipe is propably our best..

With every chunk of venison this year we thaw..we are trying something new..SO far..this recipe is still tops..

I will only post 5 star awesome venison recipes on here...4 stars won't be posted. This one is a 5 star...whenever I give venison away I tell them to cook it like this..they ALL love it..

PS we have a large crock pot thermastatically controlled...about a 16 inch opening at the top

Here's a hog front quarter done the same way..9 hours slow cooked in Greek Peppers...unbeleivable tenderness..little spicy ..remove 75% of the peppers after it's cooked. LOL

First trim all fat, silver skin, grizzle, etc from the meat. Rub with olive oil and brown on all sides.
Dissolve 3 beef bullion cubes in 2 cups water in microwave.
Peel 4 fist sized potatoes and about 5 carrots and lay in bottom of pressure cooker.
Pour beef broth over and lay roast on top of vegtables.
Sprinkle roast with heaping teaspoon of minced garlic and several slices of onion.
Pressure cooker, heat on high until pressurized then reduce heat and simmer for an hour.
Roast will normally be falling apart.

Thanks partner..I will try that one..My grandfather from PA fixed about all of his venison in a pressure cooker..He's the one who introduced me to hunting..He's gone now..but here he is..{ -;