Thread: Stag shoulder in the Weber? Suggestions please

Originally Posted by veitnamcam

Got a nice clean shot spiker shoulder that has been in the fridge for over a week now.
I'd like to put it in the charcoal Weber but don't have a lot of experience with it yet.
And the weather at the moment is appalling and I don't really have a covered outdoor cooking area.

So far my plan is try do the first 30min to an hour in the Weber under the eave of the house then transfer to a covered roasting dish and throw in the oven with some onions, garlic and half a beer so it ends up tender fall of bone hopefully.

Or should I be trying something completely different?

if you can learn how to tunnel bone a shoulder and make a stuffed rolled roast then slow roast in camp oven - stuff with bacon finely chopped potatoes and onions - easy to carve - brown first --my personal taste I will not put wine anywhere near my venison - to me gives it a weird flavour - slow and low - use proper dripping - salt pepper