This has probably been asked before, but I'm new to this particular forum.

I saved the whole front shoulder off of a couple of smaller deer and an antelope (I did remove the foreleg/shank). Normally, I just bone this meat out and grind it. I would like to try something new and am uncertain as to whether a slow BBQ on the grill (propane) is best or a roast in the indoor oven. I'd appreciate any advice or experiences that the others here have had with whole shoulders.

Thanx.

You might try what they do with lamb - boned , rolled shoulder. When boned you spread out and cover with dressing . Some use bread dressing but you would be better , I think for venison , to use mushrooms and onions as a base. The roast is then rolled , tied with butcher twine , and roasted or braised.

Front shoulder roast are good but not the best tasting roast. It is tough and needs to be cooked at low heat and for a long time. Cut the gland out of the roast if you know where to fine it. Season the roast to taste with black pepper and garlic powder. Brown the roast,in the roaster in bacon grease real fast and on all sides, brown it real good! Put in the roaster with quarted onions, celery, green onions and whole garlic cloves, you can add carots and apple if you like. Season the meat with lowery's season salt, lightly and Tony's Chachere, original creole seasoning heavy. Don't over do it, it will get be to salty. Cover the whole top of the roast with a good smoked bacon. Add a can of chicken broth, Worcestershire sauce and cook slow.