Venison shoulder and leg

Yesterday I made a bone-in shoulder and a boneless leg of venison. The shoulder was smoked low & slow on the Louisiana CS-450 with cherrywood-pellets at about 215 F for almost 4 hours, then seared for some minutes on high heat on the Louisiana Kentwood. The leg was partes into 2 steaks that were cooked at high temperature on the Kentwood. Finally all parts were glazed with my homemade blueberry BBQ-sauce.















One of the steaks cut into slices:



Pieces from the shoulder:



Plated up with mit Gorgonzola-filled chicory, beans and potatoes:

Nice dinner!

Very nice WC

Fantastic!!

WC,
That looks great!!! Venison is so hard to cook without drying it out. Yours came out looking nice and moist.

Art

Wow. Suddenly the burger I had for supper doesn't seem so appetizing.

Excellent cook. I really like the idea of your homemade Blueberry BBQ Sauce.

man that looks good. you are a great chef buddy. you shooting deer in germany?

Good looking stuff!

sparky said:

man that looks good. you are a great chef buddy. you shooting deer in germany?

Click to expand...

Thank you, Sparky. Yes, we do shoot deer in Germany.

Wow!
WC that looks delicious! Excellent cook!

Good looking dinner. That took a great deal of finesse to do from the looks of it. Great work.