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Pulled some snags out of the freezer this morning and remembered I had kept the shanks from a couple of deer I shot a couple weeks back. I don't usually keep them and run them through the bandsaw for the dogs if it's from a deer shot on farm.
Been meaning to try something with them. Don't have a slow cooker, could do something slow in the oven though. What say you?
Boil in a pot until the meat starts to fall off the bone
Then roast on high heat with your choice of flavour additives
You will never throw another one away :)
Pitty you don't have a slow cooker, they come out bloody nice.
I used to throw mine but now realize they are one of the best bits of the animal (cook slow and long) :drool:
This is one of my favourite recipes for veni casserole/stew. I often do it with veni shank meat that has been removed from the bone but bone in would be fine too.
https://www.fieldandstream.com/venis...onnade-recipe/
DO NOT try just roasting them unless you like venison flavoured leather.
My favourite for, Indian type curry , Thai red curry, or Malaysian Rendang. I bone them out, cut across the grain and boil the meat in water until tender, then do the curry thing. Usually reserve the cooking water as stock. I love all the collagen and sinew. Stew is good as well, we call it "Sinewy stew"
Shit Ryan they are bloody awesome out of the slow cooker !!
Reckon you should be able to do something similar in the oven. A large crock pot or roasting dish with a lid ??
Sink them in stock or water, few mushrooms and onions. Simmer them away until the meat is falling off the bone [emoji41]
Far too good for the bandsaw and the dogs bro [emoji106]
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awesome for casserole...some of the very best meat for it....
Rather have shanks than backstraps.
Hi Ryan
At our last NZDA we had a chef come along and cook up some venison dish's here his take on braised shanks they were bloody good
Hope the photo come's through if not PM your number and I'll text it through
He also done 2 veni patties a quick stroganoff and a slow cooked pulled venison
Attachment 185955
That's a winner.Quote:
Originally Posted by Harryg
Only 2 suggestions - brown them in the same casserole dish as you cook in (saves dishes and will add more flavor) second is cook off the tomato paste, then add the rest.
I'd add some chilli, but that's just me.... :thumbsup:
Yeah brown in a cast iron and deglaze with the wine, lemon juice doesn't add anything, and I'd soften some aromatics first before browning the meat and add them in. A bay leaf doesn't hurt.
Everyone's a fuckin chef ehQuote:
Originally Posted by gimp
+1Quote:
Originally Posted by muzza
Here's my recipe https://www.nzhuntingandshooting.co....8/#post1233108
Comes out looking like this .......
https://www.nzhuntingandshooting.co....1/#post1156765
https://www.nzhuntingandshooting.co....ml#post1244248
Here's some of the other recipe's he cooked up for us
Attachment 185960
Attachment 185961
Attachment 185967
Treat your kitchen to one of those pressure cooker crockpot things when on special. Larger one should fit shanks well. Venison shanks falling off the bone in 50min cooking time. Does take about another 15mins of heating up for browning and up to pressure. As others have said. Once you've had well cooked veni shanks you'll be hooked.
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We eat goat shanks up here, I think you'll enjoy the venison version!
Venison Shanks
INGREDIENTS
1 tablespoon olive oil
700 grams shanks (approx)
knob of butter
1 onion, finely chopped
2 sticks celery, diced
3 cloves garlic, thinly sliced
1 large carrot, peeled, sliced into discs
300ml red wine
2 cups good-quality beef stock
1 tablespoon brown sugar
6 sprigs fresh thyme
2 dried bay leaves
sea salt and ground pepper
2 tablespoons finely
chopped parsley
METHOD
Preheat the oven to 160 degrees celcius.
Brown shanks on all sides on BBQ.
Remove the shanks to a dish and set aside.
Place a heavy-based casserole dish on the stove top on a low-medium and add the butter, onion and celery. Fry until the onions are soft and turning golden brown. Add the garlic, carrot and parsnip and fry for a further 2 minutes.*
Add the shanks, red wine, beef stock, brown sugar, thyme, bay leaves and a good pinch of salt and pepper. Bring to a simmer then cover and place in the oven for at 4 hours (or have temperature lower and cook longer). Check on it regularly to make sure it's not too dry*or catching on the bottom. If so, add 1/4* cup of water and stir.
Once the meat is tender*and falling apart, remove the lid and let the liquid reduce for 30 minutes.*
Whatever method you use to slow cook them, Please make sure to brown them 1st either on the pan, bbq, or fire. the mouth feel and flavour is way better
The dog will appreciate it…gotta feed em something….
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So under rated, back stakes so over rated. You don't know what you have been missing. The dogs will hate you that you have just discovered this.
Shanks are good for the dogs too…glycerine, marrow, tendons…all stuff that a dog needs, amongst other things.Quote:
Originally Posted by Slug
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I’m in a phase of braising everything right now.
Hard to stuff it up and epic flavour for the amount of effort you have to put in.
Cheeks, hocks, short ribs, chuck and neck all come out awesome.
My latest is the tongue, remove and wash, mix up a salty brine and put in the fridge. When I remember, pull it out and boil it up with onions. Me and dogs like it cold, they get the bits I don't want. Got the idea from some hunting book I read.
I remember the hellabys tinned lambs tongues. Back in the 70s one was always in the pack as a treat.
I'm convinced the world would be a better place if we all ate more offal. Except tripe.
A question for all the shank experts please: Is it straightforward to locate these bone "toothpicks" early in the shank preparation stage and remove them, rather than painfully discovering them at dinner ?
Where in the shank meat are they found? Something like a diagram would be great as directions for being able to cut these out.
I'm not sure I've noticed them in all the venison here. Perhaps they are only a hazard in some animals?
Attachment 187680
Sorry to rehash an old thread just wondering why you’d only give the shanks to the hounds if off a farm? Parasites and other nasties or possible 1080 residue in animal from a non fatal dose?Quote:
Originally Posted by Ryan_Songhurst
Just shot my first deer in bloody ages, had the 4 legged deer repeller with me for her very first deer but have not shared the spoils of the hunt with her yet as I am ultra paranoid about 1080 although the area itself hasn’t had a drop in years over the main ridge (5-8ks away) did about a year ago and I know how ridiculously toxic it is to pooches.
As I seemingly spend most of my day trying to prevent her killing herself in a myriad of ways…eating solar garden lamps….swallowing bumble bees….I thought it would be slightly ironic to provide the means for her to off herself!
They can be excellent. Slow cooked. I like a Vindaloo paste.
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I use a game rub sprinkled on the shanks, some cloves of garlic and oil drizzled over.
place in an oven bag and tie it off .
Turn oven on to about 100-120 degrees for the day.
Pull apart with tongs and tip gravy over then lots of salt and pepper.
Pretty simple but tender and tasty.
alongside the main leg bone....think tibia n fibia it will be parralel to main leg bone.Quote:
Originally Posted by Puffin
We had venison shanks over the weekend. I did them based on this recipe https://www.thespruceeats.com/rosema...-recipe-101494 Which was delicious and I liked the fact it's just a couple of ingredients for flavour for a change,as I usually add more (like wine :yaeh am not durnk: ).
Deer fibula @Puffin Easy to find reliably once you know where to look. I bone out all my shanks before cooking which reveals them
Any chance please of a photo next time you are preparing shanks ? Not pleasant if "found" later.
