First, and most importantly for fresh venison, is to remove the sinew, glands, blood clots, and grizzle from the shoulder.
Then, Stone says, you should brown the meat. He puts down a base of mustard before coating it in Phil Robertson’s brand rub. They then brown the shoulder in a dutch oven.
“The reason you go slow cooking on a shoulder is because the deer used that shoulder more than any other muscle,” Stone said. “… That’s why they’re so tough.”
Once browned, remove the shoulder from the pot, and add two, coarse-chopped yellow onions. The medium-sized onions will marinate in the drippings left in the dutch oven from the shoulder. Cook until they’re transparent.
Then return the shoulder to the pot. “Put it back to bed,” Stones says. And place five or six cloves of garlic atop the shoulder. Add one chopped bell pepper and a packet of powered Ranch seasoning to the pot. And follow that up with a packet of mushroom gravy or powered au jus gravy. Finally, add an entire can of pepperoncini peppers to the dutch oven.
Cover and cook at 300 degrees for about three hours. Stone says you’ll know it’s done when the muscle will fall off the bone. He said he begins checking after about 2 and a half hours.
It looks delicious. It’s so tasty, in fact, that Si burns himself in the video trying to eat it just after it comes out of the oven.
If you’re looking for something to wash that down, Uncle Si also gave away his tea recipe.