I tagged out with my last two doe tags during the week. I watched a youtube video on cutting up a deer shoulder. I never thought of this method, it could not be any easier. Here it is: Cut the shoulder in half (there is a joint in the middle) your are done. With this method, it is meant to be cooked in an oval shaped crock pot, which I did today. I also save the rear shanks for the crock pot. Thought I would pass this on.

I usually grind the shoulder meat into burger.

Yeah, me too. I bone it out. Usually there's a bullet hole to work around.

Same. And I use allot of ground meat so that's usually what I do. But I have cooked the front shoulders whole and split them as mentioned in the OP. they actually cook up pretty good as a shoulder roast.

-Jake

This is a neat tip, I might try and track down that video. I love hunting, I love eating meat, I hate butchering. Anything to make it faster is good in my book.

I tend to grind, too. This year, I'll be trying to do some shanks in the crockpot.

Add me to the grind team. Not a chance I am using the front shoulder for anything but ground meat. I prefer the rear quarters for roasts (boneless)..

I roast mine whole in big covered pan, when done, flake out6 meat, discard any noticeable large fat grissle, then freeze for bar be qued venison ! or philly beef type samdwiches

Tried making smoked barbacoa with the front shoulders from a deer. Oh my what have I been missing!! It was flat out delicious.. I normally just clean and grind them but this will for sure be my go to from now on.