Venison Shoulder

A very large cut, the whole shoulder of the venison is taken from under the neck, and carefully boned. Naturally round, this cut is absolutely perfect as a whole roast (try a venison stuffed roast), but can also be cut and diced for casseroles and stews. Since this is a pretty hard-working muscle, the shoulder will tend to be a bit tougher than our other venison cuts, but still much tender than hunted deer, so don't overcook it! Our venison shoulder comes from 100% New Zealand grass-fed deer, naturally tender and flavorful, with a woodsy, deep flavor, and a rosy-red hue. Free of antibiotics, hormones and genetically-engineered fed.