Venison Shank

kc34

kc34

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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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That looks some tasty! I want to try making Osso Bucco since watching one of the Steve Rinella episodes but everything last fall conspired against success. Miss my freezer being full of venison.
 
Londonshooter said:
That looks some tasty! I want to try making Osso Bucco since watching one of the Steve Rinella episodes but everything last fall conspired against success. Miss my freezer being full of venison.
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I want to try the Osso Bucco as well. It looks really good!
 
Another prep method is to cut shanks off bone when butchering. Remove all fat before freezing.
Cook covered in tomato sauce, at low temperatures, for four hours - lots of onion, Oregano, Rosemary, Bay leaf, red wine added if you like it - cook in potatoes and carrots for the last hour.
We use our own cooked down tomato sauce from the freezer, but canned tomatoes work fine.
 
Of course. My Mrs. does that with deer and bear shanks. She uses a well-cured clay cooking pot we got in Chinatown at least 20 if not 30 years ago.

Cooked real slow with onion and carrots, some garlic, not too heavy on the spices. When cold it slices nice for cold cuts too. (if there is any left over!)
 
Once a week or so I wander over to our local grocery store and purchase a couple pork hocks.
Make a soup with them.
Couple litres of vegi broth and left over frozen potato water.
White kidney beans, can of pork'n beans and a small can of diced tomatoes 'talyan style.
Couple of carrots, couple un'yuns, some celery tips.
Let'er slow boil.
Later on I toss in a couple mitt fulls of pearl barley, small star pasta and small elbows.
Let that slow boil for a wee bit of time.
Shake in what you please for spices.
Dang chunks of meat are tasty.
 
The ONLY thing to do with shanks is to braise them low and slow.

Moose shanks

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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:


https://
Click to expand...

And that looks outstanding as well. Garlic mash? Gorgeous.
 
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.
 
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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I will give the Osso Bucco a try, I have a few more shanks in the freezer ready to go.

I will never strip a shank for ground meat again!
 
I've been looking ,collecting venison shank recipes on the internet for the past few weeks and here I find some on CGN .
I want to make a Borsht stew using deer shanks ....I have a few vegetables left in the garden.... Beets,Carrots and potatoes that I want to use up....all I need is a dry doe....we counted up to 37 does fawns and small bucks on my son's acreage couple of days ago ......no big bucks...
Can't see why shanks wouldn't be a good meat for Borsht....the Missus usually uses pork hocks .
 
Not venison, but Moose shanks - absolutely dynamite! Slow cooked in a sort of Tex-Mex theme -

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