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Thread: Veni shanks

  1. #1
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    Veni shanks

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    Talk about upsizing your meals .Just sitting down to Venison shamk for dinner Mmmmmmmmmmmmmm

  2. #2
    Sending it Gibo's Avatar
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    Shit that looks good!

  3. #3
    OPCz Rushy's Avatar
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    Quote Originally Posted by Gibo View Post
    Shit that looks good!
    Yep I would happily chow down on it.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  4. #4
    Member Pengy's Avatar
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    Quote Originally Posted by Old Bastard View Post
    Attachment 26130
    Talk about upsizing your meals .Just sitting down to Venison shamk for dinner Mmmmmmmmmmmmmm

    Pffft. Just about make a starter out of that
    bully and Gibo like this.
    Forgotmaboltagain+1

  5. #5
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    All done and Just as the Warriors beat the Panthers ,great evening

  6. #6
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    Yep venision shanks in the slow cooker are bloody good, tahr shanks are also very nice

  7. #7
    OPCz Rushy's Avatar
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    Quote Originally Posted by Old Bastard View Post
    Attachment 26138
    All done and Just as the Warriors beat the Panthers ,great evening
    There is a little left OB.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  8. #8
    Member Pengy's Avatar
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    The old bugger has less teeth than me even Rushy. No way he would munch the bone.
    Forgotmaboltagain+1

  9. #9
    Mac
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    That looks beautiful, love seeing people use all the cuts as they are bloody delicious! Can't stand it when people just take the back straps, why kill something if you're just leaving most of it to rot?!


    Sent from my iPhone using Tapatalk
    Dougie likes this.

  10. #10
    OPCz Rushy's Avatar
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    Quote Originally Posted by Mac View Post
    That looks beautiful, love seeing people use all the cuts as they are bloody delicious! Can't stand it when people just take the back straps, why kill something if you're just leaving most of it to rot?!
    Totally agree.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  11. #11
    Member EeeBees's Avatar
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    I like the shanks cut up as in osso bucco style too...
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...

  12. #12
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    Always try to get the whole animal back to hut to bone out properly with no waste ,even take the meat between the ribs/neck meat for sausages /salami .Try to take kidneys and liver if undamaged ,love them as a fry up back at the hut .Not that keen on heart but willing to be converted with a decent recipe
    Mac likes this.

  13. #13
    Mac
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    I've got a heart in my freezer waiting inspiration... Am thinking smoked and slow cooked. My favorite cut right now is the neck, boned out the neck of the last stag and along with a bottle of ale in the slow cooker has been making some beautiful stews and pie fillings. Was some good recipes for game in the back of the latest NZ hunting world mag


    Sent from my iPhone using Tapatalk

  14. #14
    Mac
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    Quote Originally Posted by Old Bastard View Post
    Always try to get the whole animal back to hut to bone out properly with no waste ,even take the meat between the ribs/neck meat for sausages /salami .Try to take kidneys and liver if undamaged ,love them as a fry up back at the hut .Not that keen on heart but willing to be converted with a decent recipe
    Liver with some bacon, mushrooms, onions and a splash of cream on toast is the breakfast of champions


    Sent from my iPhone using Tapatalk

  15. #15
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    Regularly have the Liver onions bacon and mushrooms on toast for Sunday brekkie treat ,never added the splash of cream though will give that a go .Agree about the neck meat and have a mate I hunt with gets grumpy if you leave the neck meat on an animal .Next thing Im trying is getting the butcher to add apples and white wine to the sausage mix ,same hunting mates father used to swear by them

 

 

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