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I was browsing through others posts about venison shoulder smokes this evening and was reminded of a venison shoulder my step-grandfather (who was once a chef in Louisville, Ky then in my town) made a couple years ago. I believe he smoked the shoulder for the best part of a day then would pull (or chop maybe? Memory is fuzzy) and add a finishing sauce to the meat. I believe he would then leave the meat in the oven wrapped until ready for serving
So now that my rambling is done, does anyone perhaps have a finishing sauce for venison?