Smoked Venison Shoulders n Grits

I know many people are already deer hunting, my season starts next week. I smoked these shoulders awhile back, sort of braised them like I do goat legs.
These were from a whitetail doe.

I let the shoulders marinade overnight in some Allegro...

onto my old horizontal wood burner....

after a couple hours of smoke, they had nice color. I placed them in a pan, meat side down..

added beef stock...

onions, garlic, jalapenos, Shiner Bock and a good dose of Special Sh*t...

I covered the pan with foil and let em go til fork tender...

they smelled SO good... :)

I had to take a taste or two... 

I bottled up the "liquid gold" drippin's from the pan....

slapped some venison on a fresh hot tortilla with a few sauteed onions and peppers...

Love it! This is the best way to handle venison shoulders (imo). They take so much time to cut up for burger, etc.. It's easier for me to cook the shoulders whole and let everyone carve off what they want..

The next day I carved more meat from the smoked shoulder, to have with my morning grits...

heated some of the smoked venison drippin's, added scallions, garlic, onions and some of my morel mushrooms...made a cornstarch slurry to thicken.  I let the sliced venison simmer in the sauce til heated through...

made a pot of cheesy grits...

served the hot, smokey venison over the cheesy grits...

It was one of those meals that makes me thankful that I live in an area where I can hunt and gather... I feel fortunate to be able to bring home good food for the table. 

Almost a meal from the land.  I need to make my own grits. :)

Deer season is closing in fast. Hope all of you hunters have a safe and successful season.

Thanks for stopping by!