When deciding what to take to cook while camping, I ran across this venison shoulder in the freezer. Looked like a good candidate for roasting on the fire. :)
This was a whitetail shoulder from last season.
I prepped the shoulder at home, removed the silver skin, inserted slivers of garlic, added a fair amount of Allegro game marinade and a few sliced onions. Then wrapped and placed in an ice chest for the trip to the lake.
Used the tractor rim and placed the shoulder on the low heat side of the fire...
I was able to fish while the venison slow roasted...and added wood when needed to keep the flame alive.
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I rotated the hunka venison every 30 minutes or so and mopped with a mixture of beef stock and crushed red peppers. It smelled incredible while roasting. :)
Interesting how many people stop by when they smell a large hunka meat roasting on the fire. :)
Like ribs or pork shoulder, I watch for pull back on the bone...
I added sliced peppers and onions seasoned with Peppered Cow dry rub.
then several boneless chicken thighs seasoned with the same Peppered Cow...
The chicken thighs cooked fast...
then came the tortillas...
The whole cook took close to 4 hrs but it was worth the wait. :)
It's my favorite way to cook a shoulder...and they are handy for self-serve style meals.
Best part... I was able to catch a few frankenfish while cooking! :)
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