Thread: Are we eating the right bits ?

Yeah the shin meat is the tastiest meat on the animal in my opinion and a casserole can only be enhanced by sawing up the leg to create shin on the bone, cook till it falls apart. [The good gel stuff Moa's talking about rises to the top if left over night and a good low fat venison stew should have plenty]. Kangaroo tail is good like this to but needs about 2 days cook till it falls apart. Deer neck would probably be great but a lot of weight to carry so I've never bothered.
Now days I give away most of the rump and just eat the back steaks and shin.