7.62NATO

A few years back during my first season of hunting, I got my first doe. When quartering the deer, the guy who took me out told me not to bother about the front shoulders since they were so tough. Well, I couldn't leave them behind, but did what most people probably do and took what meat I could from it and ground it. Butchering those front shoulders is a real PITA.

The next season I decided to leave the front shoulders whole and see how well they cooked. Found that braising the front shoulder WHOLE is one of the tastiest venison recipes you'll ever have, IF you do it RIGHT (all that nasty tendon, sinew, etc melts and tenderizes the meat).

OK, so unless the deer is perfectly broadside, I can't take a vitals shot for fear of losing a delicious shoulder; I'll have to take neck shots exclusively. Well, last night I, for the first time, decided to make that "neck roast" that's been sitting in the freezer for almost a year. I didn't know what to do with it, so I seared it on all sides in a pan, then tossed it in the crockpot, topped it with bacon, poured in some beef broth and set it on low.

8 hours later? FALLING OFF THE BONE AND TENDER AS COULD BE.

So, now I'm praying for perfect broadside shots this season. I'm willing to lose some ribs and lungs. The heart? Well, I've never had the heart, but I'm sure it's delicious, and I'm sure I'll have having it this coming season. And after I do, there truly will be no good place to shoot a deer!

wallhangr

I hate to tell you this, but I have someone who wants the heart from every deer I shoot.......I guess you're going to have to just jump out of trees and strangle them from now on

HatchieLuvr

Lmao

Sounds 7.62 needs a 22-250 and start jackin them in the head!
HL

WonderMonkey

This guy is me as well. I'll drag your deer for you if I can have the heart. Crock pot it up with some noodles and mashed taters and I'm good.

Bocajnala

I also am a big heart fan. That being said, I take the shot when I get a good one, and worry about what I lose later.
-Jake

c-rad

pickled heart is good. I like the liver also but is has to be cooked the same day you shoot it.

7.62NATO

I'll for sure be having heart this season. But the point, more or less, is that I read a lot about how certain parts of the deer are only good for ground meat (shoulders), and the fact that many don't even bother with getting the neck off the deer. Really, IMO, there's very little meat on the deer that I would even put in the grinder. Sure, as you're trimming away fat, you might end up with some morsels here or there too good to throw out. But I personally will never be butchering and grinding up shoulder or neck meat ever again...it's just too darn tasty when you cook it right!

c-rad

Yes I agree but I also like to cube and pressure cook, jerky, sausage and fajita meat with front portion.

AquamanPSD

Did you throw raw bacon or cooked bits in with it? I'm not looking for any super secret rescipe but I will say cooking good roast is a weak point for me... but anything on a grill I can take care of!

Gunplummer

How do you cook the liver? I like beef liver but could never stand deer liver. I tried skinning it, cutting the big veins out, even fillet the center out. Soaked it in salt water over night. Still smells like urine when I fry it.