VENISON SHOULDERS, SHANKS, NECKS & RIBS
If there is any cooking method that most hunters like to use the most, I'd have to guess it's the Low & Slow Method. These recipes can sometimes be as easy as throwing all of your ingredients in a slow cooker and if your timing is right, come out with a gourmet dish.
Here you will find the shoulders, shanks, neck and ribs utilized. These cuts of meat are usually tough, but break down and shred apart very nicely with a medium to long moist cook.
The cooking methods will range from oven braising, smoking, slow-cooking and pressure cooking. You will find recipes ranging from corned venison neck to the Cuban classic ropa vieja.