Venison shanks!
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- Txdragon
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Venison shanks!
Kinda down in the dumps over the medical find yesterday. So what better thing to help me de-stress? Yup.. Cook! Prepping some venison shanks from the one lonely deer I bagged this year.
Got them seasoned with salt, pepper, rosemary, thyme, and garlic powder.
Time for some color. Just seared on MOST sides.. Don't wanna sear the "shin" side on a shank; that damages the connective tissue securing the muscle to the bone. This could cause it to not wanna stick properly and kill your presentation..
Everybody in the pool!! Got them in the pan with some chicken stock seasoned with a bit more thyme and rosemary, added some minced garlic, lemon zest and juice, and a splash of apple cider vinegar.
Then covered and tossed into a 300 deg oven. Should start smelling like a million bucks (see what I did there?!) In an hour or so.
To be continued!
Got them seasoned with salt, pepper, rosemary, thyme, and garlic powder.
Time for some color. Just seared on MOST sides.. Don't wanna sear the "shin" side on a shank; that damages the connective tissue securing the muscle to the bone. This could cause it to not wanna stick properly and kill your presentation..
Everybody in the pool!! Got them in the pan with some chicken stock seasoned with a bit more thyme and rosemary, added some minced garlic, lemon zest and juice, and a splash of apple cider vinegar.
Then covered and tossed into a 300 deg oven. Should start smelling like a million bucks (see what I did there?!) In an hour or so.
To be continued!
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- OldUsedParts
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Re: Venison shanks!
Interesting, for some reason we always just boned the meat from the shanks and used it in burger or sausage - - - looking forward to this update also
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Txdragon
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Re: Venison shanks!
OldUsedParts wrote:Interesting, for some reason we always just boned the meat from the shanks and used it in burger or sausage - - - looking forward to this update also
If you've never had pork or veal shank, try it. You'll not be disappointed! As for venison, it's similar to lamb. I wouldn't waste such decadence in a grinder. Partially because unless you have a super grindomatic 10,000; you're gonna have problems. All that connective tissue that plays havoc on your grinder does MAGICAL things when cooked. Super awesome broth of calogen richness that can't be beat!
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- Txdragon
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Re: Venison shanks!
Almost done now. Just flipped then over to get some broth time on the other side while I make the couscous that's going with it. When that's done, I'll pour the sauce into a pan and reduce it by about half.
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- Txdragon
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Re: Venison shanks!
Tadaaa!! Sooooo Good! A bit early for lunch. I haven't had breakfast yet, so I'll say it's brunch. Lol. The wife loves it!
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- Rambo
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Re: Venison shanks!
Interesting: I've cleaned many a deer but have never made that cut; sad to say I've always just chunked that after de-boning the hams. I'll give it a try, thanks
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Re: Venison shanks!
Txdragon wrote:Almost done now. Just flipped then over to get some broth time on the other side while I make the couscous that's going with it. When that's done, I'll pour the sauce into a pan and reduce it by about half.
Wait, WHAT?
Looks gooooood! Actually makes me think about shooting Bambi's mom...
Moink!
- Txdragon
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Re: Venison shanks!
OldUsedParts wrote:Interesting, for some reason we always just boned the meat from the shanks and used it in burger or sausage - - - looking forward to this update also
Rambo wrote:Interesting: I've cleaned many a deer but have never made that cut; sad to say I've always just chunked that after de-boning the hams. I'll give it a try, thanks
Thanks! For the love of all things holy; these little gems should never be wasted!!
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- Txdragon
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Re: Venison shanks!
Sailor Kenshin wrote:Txdragon wrote:Almost done now. Just flipped then over to get some broth time on the other side while I make the couscous that's going with it. When that's done, I'll pour the sauce into a pan and reduce it by about half.
Wait, WHAT?
Looks gooooood! Actually makes me think about shooting Bambi's mom...
Haha! Thanks. Yeah, we had some from a couple grocery trips back and wanted to give it a shot. It is very similar to rice. I see tons of potential. Once it was done, I mixed in a spoonful of the braising broth left over and wow!
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- OldUsedParts
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Re: Venison shanks!
thanks for the shank tip however as far as shank meat in Venison burger and sausage goes "you obviously never tasted the stuff from my freezer
OH, I never had to worry about the membranes in my grinder BECAUSE I had a Cajun Pal that ground, stuffed and smoked all of mine - - except for the jalapeno cheese summer sausage and that was done by a Slovack Pal
OH, I never had to worry about the membranes in my grinder BECAUSE I had a Cajun Pal that ground, stuffed and smoked all of mine - - except for the jalapeno cheese summer sausage and that was done by a Slovack Pal
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Txdragon
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Re: Venison shanks!
OldUsedParts wrote:thanks for the shank tip however as far as shank meat in Venison burger and sausage goes "you obviously never tasted the stuff from my freezer
OH, I never had to worry about the membranes in my grinder BECAUSE I had a Cajun Pal that ground, stuffed and smoked all of mine - - except for the jalapeno cheese summer sausage and that was done by a Slovack Pal
It's always better if ya got a fall guy!! I've used them before as grinder fodder. It adds some good richness to burgers and sausage. I also am particularly fond of exclusively using the "money muscle" from pork butt for sausage. Mix that with brisket point at about a 50/50 Mix and you'll have some burgers that could start fights!
Shanks are great just as they are and with the proper method, they can shine like the sun!
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- OldUsedParts
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Re: Venison shanks!
could you do those shanks on the Pit ? if so, then what style would you recommend ?
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Txdragon
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Re: Venison shanks!
OldUsedParts wrote::tup:
could you do those shanks on the Pit ? if so, then what style would you recommend ?
You can, absolutely. Give em some smoke, about 20 min or so, then wrap in foil with some garlic and onion and some of your favorite liquid. They really LOVE moist heat. I won't cook them without it.
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- OldUsedParts
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Re: Venison shanks!
thanks, I imagine that would also apply to lamb shanks/ETC ?
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Venison shanks!
Txdragon wrote:Sailor Kenshin wrote:Txdragon wrote:Almost done now. Just flipped then over to get some broth time on the other side while I make the couscous that's going with it. When that's done, I'll pour the sauce into a pan and reduce it by about half.
Wait, WHAT?
Looks gooooood! Actually makes me think about shooting Bambi's mom...
Haha! Thanks. Yeah, we had some from a couple grocery trips back and wanted to give it a shot. It is very similar to rice. I see tons of potential. Once it was done, I mixed in a spoonful of the braising broth left over and wow!
So I'm not the only one!
Moink!
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