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Author Topic: Anyone ever do front quarters like this?  (Read 6907 times)

Offline jackelope

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Re: Anyone ever do front quarters like this?
« Reply #15 on: November 08, 2016, 04:34:44 PM »
No, but I've been tempted after seeing Steven Rinella do it once on his show.  I think it would be great for smaller deer or antelope.

http://www.themeateater.com/2013/venison-osso-bucco-recipe/

MmmmmmmmMMMmmmmmmm Osso Bucco
:fire.:

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Offline Jonathan_S

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Re: Anyone ever do front quarters like this?
« Reply #16 on: November 08, 2016, 04:35:36 PM »
Does this still work good if I don't wear MtnOps?
“Kindly do not attempt to cloud the issue with too many facts.”

Offline jackelope

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Re: Anyone ever do front quarters like this?
« Reply #17 on: November 08, 2016, 04:49:32 PM »
Does this still work good if I don't wear MtnOps?

A substitution can be made with First Lite so you're good.
:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

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Offline Jonathan_S

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Re: Anyone ever do front quarters like this?
« Reply #18 on: November 08, 2016, 04:56:52 PM »
Haha! You got me  :chuckle:
“Kindly do not attempt to cloud the issue with too many facts.”

Offline fisheral87

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Re: Anyone ever do front quarters like this?
« Reply #19 on: November 08, 2016, 06:12:39 PM »
Gotta have the flat brim though...  8)
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Offline DOUBLELUNG

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Re: Anyone ever do front quarters like this?
« Reply #20 on: November 19, 2016, 12:38:20 PM »
Braised shanks for osso buco are awesome - I like whole, boneless pronghorn and deer shanks, for larger game slice the boneless shank into 2" thick cuts.  However, for the drop-dead simplest way to cook shanks:
1 elk shank sliced or 3-4 whole deer/pronghorn shanks
layer in bottom of crock pot
mix 6oz can tomato paste and a heaping tablespoon of soup base (I am partial to Better Than Bouillon vegetable) with just enough water to make a thick sauce.  Pour over shanks.  Cook on low for 9 hours (perfect for anyone who works an 8 hour day).
As long as we have the habitat, we can argue forever about who gets to kill what and when.  No habitat = no game.

Offline KillerBeee

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Re: Anyone ever do front quarters like this?
« Reply #21 on: November 29, 2016, 01:01:23 PM »
We canned some elk shank this year too and it was great!

Offline boneaddict

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Re: Anyone ever do front quarters like this?
« Reply #22 on: November 29, 2016, 01:08:11 PM »
I don't leave the bone in Nything.   Boneless yes!  Love the recipe talk though.

Offline Special T

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Re: Anyone ever do front quarters like this?
« Reply #23 on: November 29, 2016, 02:03:22 PM »
Tag
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Offline 7mmfan

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Re: Anyone ever do front quarters like this?
« Reply #24 on: November 29, 2016, 02:26:14 PM »
Here is the recipe I used. My personal opinion is that the sauce was a little wine strong. I will do more stock next time and less wine.

I also did not leave the bone on my shanks this time, but will next time. Despite that, at 3.5 hours, the shanks were perfect. Not falling apart, just firm enough to cut with a fork.

http://honest-food.net/2010/01/19/rainy-days-and-braised-shanks/

So I did this recipe again, but modified slightly, with the front shoulder roast the other night. It would have been the first muscle group up from the shank, not the one around the blade/scapula. I cut the ends off the bones so the marrow could cook out. I cut the amount of wine to 1/3 of the recipe and a little more than doubled the beef stock. I also added a buttload of garlic and onion, because we like that stuff. It turned out great, much better than the original recipe in my opinion, but that's just me.
« Last Edit: November 29, 2016, 03:08:14 PM by 7mmfan »
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Offline sumpnz

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Re: Anyone ever do front quarters like this?
« Reply #25 on: November 29, 2016, 02:57:17 PM »
Here is the recipe I used. My personal opinion is that the sauce was a little wine strong. I will do more stock next time and less wine.

I also did not leave the bone on my shanks this time, but will next time. Despite that, at 3.5 hours, the shanks were perfect. Not falling apart, just firm enough to cut with a fork.

http://honest-food.net/2010/01/19/rainy-days-and-braised-shanks/

I love his recipes.  He recently came out with a new cook book called "Buck Buck Moose".  I just need a chance to cook something from my cow elk and I'll be trying out some of those options.

Offline 7mmfan

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Re: Anyone ever do front quarters like this?
« Reply #26 on: October 04, 2017, 07:25:03 AM »
So I'm bringing this back to light as a lot of people will be killing a lot of deer and elk here shortly. I did a couple of shanks and a mid-shoulder bone-in roast the other night with this recipe. Followed it to a T, and it was great. Wife thought the sauce was a little on the strong side, but loved the meat. The cooked down cranberries added a really nice tartness to everything, and the chipotles added just enough heat/kick for me.

I saved all the shanks from my bull recently, so I'm hoping to try out some variations of this again.

http://www.finecooking.com/recipe/southwestern-braised-lamb-shanks
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Offline WAcoueshunter

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Re: Anyone ever do front quarters like this?
« Reply #27 on: November 27, 2017, 01:11:04 PM »
No, but I've been tempted after seeing Steven Rinella do it once on his show.  I think it would be great for smaller deer or antelope.

http://www.themeateater.com/2013/venison-osso-bucco-recipe/

MmmmmmmmMMMmmmmmmm Osso Bucco

I did the Rinella method from a coues deer last week, although mine was boned out so I just used twine to keep the shank rounds tied together.  Can't recommend it enough, it was fantastic.  One marginal venison eater (my wife) and a total non-venison eater (cousin's wife) both thought it was the best game dish they've had. 

Offline WSU

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Re: Anyone ever do front quarters like this?
« Reply #28 on: November 27, 2017, 01:13:21 PM »
Here is the recipe I used. My personal opinion is that the sauce was a little wine strong. I will do more stock next time and less wine.

I also did not leave the bone on my shanks this time, but will next time. Despite that, at 3.5 hours, the shanks were perfect. Not falling apart, just firm enough to cut with a fork.

http://honest-food.net/2010/01/19/rainy-days-and-braised-shanks/

I started doing this last year too.  I did elk shanks this year and they are just as good.  All the tendons and connective tissue that are otherwise nothing but a pain end up being delicious. 

Offline 7mmfan

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Re: Anyone ever do front quarters like this?
« Reply #29 on: November 27, 2017, 01:40:27 PM »
On the shanks themselves, my wife has a little issue with how the tendons cook down. They can be, for lack of a better description, slimy, or sticky. They get gelatinous. She struggles with that texture. Maybe I just need to cook them a little longer. Every other cut and roast she has no problems with.

Last night I did a blade roast from my Idaho mule deer. I rubbed it with a McCormicks Southwest seasoning/salt/pepper and browned it until crispy. Sautéed some onions and garlic and then added beef broth and 2 tablespoons diced chipotle peppers in adobo sauce.

In my opinion, it's the best roast I've ever eaten. I don't write my recipes down very often, I like to try new stuff, but I wrote this one down.
I hunt, therefore I am.... I fish, therefore I lie.

 

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