Wild game recipe: BBQ venison2 deer shoulders 1 deer neck roast
2 deer shoulders
1 deer neck roast
BBQ spice rub of your choice (I use chili powder, brown sugar, kosher salt and granulated garlic)
36 oz. BBQ sauce, your favorite kind
1 - 12 oz. can of beer
12 oz. water
3 onions, julienne
Remove shoulders and neck from the deer. Trim shoulders and neck of all tallow and any hair. Rub them down with your BBQ spice rub and let set for at least one hour, but overnight is better. Use your favorite wood to smoke the venison for three hours. Place the pile of charcoal to one side of your grill, light it, and place your wood on top of the charcoal. Place the venison on the opposite side of the grill, making sure you are using an indirect heat method of cooking. Control your temperature by using the vents and try to keep it around 250 degrees, being careful not to burn the venison.
When cooked, place the venison in a deep and wide pan. Mix the water, beer and 18 oz. of the BBQ sauce and pour over the venison. Pour the remaining BBQ sauce over the venison. Place onion all over the meat. Cover with foil. Bake in a 350 degree oven for 5 to 6 hours or until the meat falls off the shoulder bone. Once done, remove and place on baking sheets. Remove all bone and leave the meat to cool to the touch so you are able to use your hands without burning them. All the shoulder bones should remove easily just by lifting them out. Remove as much of the meat as possible from the neck and, once cool, remove any remaining meat. Meanwhile, pour all the BBQ and drippings into a pan and reduce on the stove until it reaches a syrup consistency, being careful not to burn it.
When the meat and onions are cooled enough to handle, place on a cutting board and cut against the grain of the meat in ½-inch passes. Place the chopped meat on a pan and when the sauce is done, pour it on the meat and mix well. Package in plastic freezer bags, label, date and freeze or use it right away.