Wing Commander
New member
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:
One of the steaks cut into slices:
Pieces from the shoulder:
Plated up with mit Gorgonzola-filled chicory, beans and potatoes: