re: Best way to cook a deer shoulder

Large pot
shoulder roast
1 entire bottle of cabernet sauvignon
sliced onion
1 package of baby Bellas quarters
4 cloves of garlic minced
olive oil

Season the piss out of the roast with salt and black pepper. Slice up the onion, mince the garlic and quarter the mushrooms.

On med high heat put olive oil in the large pot and brown the roast. Add the onions and garlic, the entire bottle of wine and put the stove just above low. slow simmer. Let that roll for about 4-6 hours or until the meat is coming off the bone with a fork. add the mushrooms. cook some rice. take pictures and post them.

braised in a gravy with some smoked sausage cut up in it for fat.
One of my favortie meals. I call it camp rice and gravy, since I usually cook it on the deck at the camp.