Awesome, cold, grey, Fall day for doing a low and slow braise in cast iron Dutch oven. It was a new recipe and it came out great.
Ooooo man that looks good! I usually just add the shank meat to the grind. Gonna have to save em from the next one. Care to share the recipe?
I used this recipe How to Braise Venison Shanks That Are SO Tender Super simple and it came out wonderful. Shanks are fun to braise/slow cook. All the collagen in the fascia and tendons etc. breaks down and makes a thick, lovely sauce. Obviously, meat also needs the long, low, slow cook to soften it up. If you are patient, it will fall apart with fork.
It was from last year. Cleaning out freezer space for lamb and fingers crossed a deer. Archery season has been extremely slow for me so far. I really changed around the habitat and hence the deer behavior by taking out so many dead oaks and under-story trees last year. I haven't had much time to learn their new patterns. All part of the game. Rut will be starting soon.
I always hated boning out the entire front quarter. Now I separate the shank from the should and just braise them or, better yet, smoke them whole. Saves a ton of time and a little bit of wasted meat.
For sure! I love to leave bone-in if possible. If I'm going to freeze in vacuum-seal bags, I debone. I've had bone ends put holes in the bags and ruin the meat. Live and learn.
Huh. Interesting. Never considered that meat for anything but grind. Yours looks really tasty. New thoughts......
Do you cook them bone-in? I've always believed the rumor that venison bones will make the meat bitter, but never tried. I'd love to cook a whole shoulder sometime.
Man that looks awesome. I'm still deer-less in 2022 Here's another recipe you guys might like for venison shanks Venison Shanks with Garlic - Braised Venison Shank Recipe
