This recipe is currently my husband’s favorite. And that’s saying a lot since he’s usually my most critical critic. I have to admit it’s pretty dang good when you’re looking for that warm, filling southern meal. Not to mention, there’s virtually no gamey-ness (thinking maybe the long slow cook helps tremendously.)
We have really tried to branch out in our venison recipes over the past few years. We typically don’t cook whole shoulders – just grind them for burger. However, this recipe has us saving all the whole shoulders just for it! Oh, and one shoulder is enough meat for two + plenty of leftovers!
So here’s this super easy dump and cook recipe!
1 onion sliced
1 pack of sliced mushrooms (chopped)
1 deer shoulder
1 packet of onion soup mix
splash of Worcestershire
garlic powder
onion powder
16-32 oz of water (you want to almost completely cover meat in water but not too much – it will dilute your juice)
1 can of cream of mushroom
butter & flour (if you want to make a gravy)
- Chop onion and mushrooms and throw in the pot. Add meat, water, Worcestershire, and can of mushroom soup . Sprinkle black pepper, onion powder, and garlic powder on top the the meat.
- Turn crock pot on low for 6-8 hours.
- Remove meat from the pot and shred using two forks. Top with onion and mushrooms from the pot.
- Reserve juices and start working on the gravy if you choose.
- In a pot on medium heat, melt about 3-4 tbsp of butter. Add 3-4 tbsp of flour and whisk into a paste. You’re going to want to let that heat and cook for about a minute before you slowly start to ladle in your juices from the pot. Add about 1/2 a cup at a time, steadily whisking, until you get to the consistency you want.
- Make your plate with meat, onion, and mushrooms and top with gravy. Add some mashed potatoes and a vegetable and you’ve got a great meal!
*notice I added no salt during the recipe. The ingredients had a ton of salt already so be sure to add everything together and taster BEFORE you add salt.*
The Lady and The Hunter 