This recipe very adaptable. It works for a variety of flavoring styles (mexican, greek, bbq, etc) and is dead simple. It's also excellent with other meats—even domestic—but is best with cuts rich in connective tissue, like shanks, neck, and of course shoulder (butt or chuck from pork or beef respectively). Removing bones first may be necessary if you are trying to fit it into a slow cooker to finish cooking after browning in the oven. Otherwise leave any bones in until after it's cooked, so long as everything fits in your pan.
- 1 whole Shoulder - Consider shanks and heels (upper shank) too
- Some Rub - Your favorite rub. Should be salt based. Cavenders Greek is good.
- 1 cup olive oil - Approximate
- Some braising liquid - stock or beer or apple juice or ?, enough for 1" depth
- 2 cups Onion or leek - rough chopped
- 1 cup carrot - scrubbed and rough chopped, not peeled
- 1 cup celery - rough chopped
- Trim shoulder and coat with olive oil. Apply rub liberally. Wrap in cellophane and refrigerate overnight in something to hold leaks....
- Get the full instructions at Killer Noms Wild Game Recipes and Techniques