Venison Shank

kc34 said:
Have you guys tried this yet with deer shanks? Don't bother trimming them up for ground meat, to tedious and too much work, just leave them whole!
A quick sear and then into the slow cooker all day with some spices, beef broth and vegetables. The meat pulls off the bone and makes a nice ball at the end.
Very tasty! :rolleyes:


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Do it all the time. I always save them intact and Mrs. does them up various ways, either in the pressure cooker or slow cooked in a clay pot.
 
dilly said:
I cut them in 2” rounds and do the Steve Rinella thing for Osso Bucco. Only, I use an Instant Pot. It is delicious served over mushroom risotto and takes 40 minutes! I cry thinking about all those shanks over the years we stripped for grind.
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Thanks for the lightbulb idea as the Instant Pot is great for bone in cuts!

This guy wraps the shank in a silicone mat, puts it in his vice and cuts to size....

https://venisonthursday.com/dont-get-shanked
 
We started cooking shanks- moose, elk, deer- various low and slow methods a few years ago. Deer front blades as well. They quickly became some of our favorite cuts and completely changed how I look at those cuts and butcher.
 
Have you never try la "BAVETTE" sorry I don't have the English word.

It's the thin part under the belly. On a deer it's about 1/4 in. thick. Cook like a steak it's faboulous.

Have to be cooked medium/raw.
 
I debone the shanks and wrap them in butchers twine bundled up like a roast. slow cooked with garlic, salt, beef bullion and onions. Those are some of the first items out of the freezer. The dissolved cartilage is good for my old joints.
Now I have to look up Osso Bucco.
 
We either use the shanks to make Osso Buco or we use them in a Moroccan Tagine, clay pot. Both are an excellent way to use them, both are tender and tasty. The Tagine method allows you to do a slow stove top cooking method with all of your veggies in the same pot as the shanks. I usually debone them for the Tagine because they are not big pots.
 
I always keep the shanks whole now a days, they make for a fantastic slow cooked meal for sure.
Season them up well, sear on all sides, then add to slow cooker. Very low heat for long time, some slow cookers are actually too hot so the oven does well.
It will be some of the most tender meat you have ever had, and its a great meal to share with folks who aren't really into wild meat.
Its fantastic. Use a whole can of Guiness as your broth base. Add anything else you like.
 
Meateater has an Indian Spiced Osso Bucco recipe that is amazing for anyone who likes curries, i don't dare grind up the shanks now, even the wife who doesn't care for deer meat raves about it.

The worst part about it is that there's not a whole lot of meat there to go around. I'll often add some lamb in with them to make sure i have some leftovers for lunch.
 
1 WT shoulder, 2 pronghorn shanks, and an elk shank. Onions and meat browned in smoked beef brisket tallow. Mostly our own fresh herbs. I’ll add potatoes, onions, and carrots near the end. Just went into the oven. Looking forward to supper!

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