Here’s my take on smoking venison shoulder and neck roasts. The beauty of it is that with only minimal effort, you can change sinewy, bone-in roasts into something of beauty. It’s not an exact method. If the meat doesn’t fall off the bone, keep smoking.

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Based on a casual observation of my hunting buddy’s jerky choices, I’d say that sweet- and hot- flavored jerky is about even with teriyaki. Turning venison into jerky is a natural. It’s lean, practically devoid of fat, and dries out faster than beef. The meat has to be trimmed of all visible silver skin, sinew,…

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In the tradition of the Philly cheesesteak sandwich, this recipe is a quickie that’ll fool some of your friends who claim that they don’t like the taste of venison. Just don’t tell them it’s deer meat until after the first few bites. The meat is sliced very thin, so be careful when cooking. It only…

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While traveling the countryside the past couple of decades, sharing my personal brand of wild-game cooking, I’ve run across many people who just don’t like venison. If I had to guess what went wrong, somebody served them an over-cooked “gamey”  piece of improperly prepared deer meat. Venison has about five times less fat than beef,…

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