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Community => Butchering, Cooking, Recipes => Topic started by: KillerBeee on February 06, 2018, 08:22:09 AM

Title: Osso Buco elk and deer sous vide redux
Post by: KillerBeee on February 06, 2018, 08:22:09 AM
Super Bowl weekend brought my buddy Mark and I back to the kitchen on Friday evening to start up another round of deer and elk shank beautification. Mark chopped veggies and I cut meat to get ready for browning and sauce creation.  We got the shank floured, browned, and set aside, then got the veggies and wine to make the stock. Bagged it all up and into the water bath it went. I did 155 degrees for just under 40 hours.
    We took the meat and set it in a hotel pan to brown it under the broiler a bit and all the cooking liquids went into a Vita-Mix blender in batches to create a velvet sauce that was excellent. Going to reserve the shin bones next time to take it to the next level.
    Served up on a bed of polenta...The deer batch had some garlic chili paste for a little kick. Every one left smiling....


Title: Re: Osso Buco elk and deer sous vide redux
Post by: andersonjk4 on February 06, 2018, 08:56:34 AM
Looks good.  Deer/elk shank is my new favorite cut.  I have done a very similar thing the last two years.  Hank Shaw has a great shank recipe.  For those that don't have a good way to do the Sous Vide thing (like me) you can put the brown shanks in a covered cast iron pot in the oven at 300įF for 3-4 hours or longer if you are doing a bigger batch.

Recipe:

https://honest-food.net/rainy-days-and-braised-shanks/ (https://honest-food.net/rainy-days-and-braised-shanks/)
Title: Re: Osso Buco elk and deer sous vide redux
Post by: quadrafire on February 06, 2018, 09:08:57 AM
Man that looks soooo Good!!!!!

I did a pork shank this weekend that I had saved from recent pig butchering. I did it whole and did not cut in sections. Didn't think to Sous vide but did a dutch oven treatment for 3.5 hrs.
Good stuff. Thanks for sharing.
Title: Re: Osso Buco elk and deer sous vide redux
Post by: merkaba93 on February 07, 2018, 05:58:45 PM
Looks Great!
Title: Re: Osso Buco elk and deer sous vide redux
Post by: lokidog on February 07, 2018, 08:35:49 PM
Yum!
Title: Re: Osso Buco elk and deer sous vide redux
Post by: jagermiester on February 08, 2018, 07:45:11 AM
Super Bowl weekend brought my buddy Mark and I back to the kitchen on Friday evening to start up another round of deer and elk shank beautification. Mark chopped veggies and I cut meat to get ready for browning and sauce creation.  We got the shank floured, browned, and set aside, then got the veggies and wine to make the stock. Bagged it all up and into the water bath it went. I did 155 degrees for just under 40 hours.
    We took the meat and set it in a hotel pan to brown it under the broiler a bit and all the cooking liquids went into a Vita-Mix blender in batches to create a velvet sauce that was excellent. Going to reserve the shin bones next time to take it to the next level.
    Served up on a bed of polenta...The deer batch had some garlic chili paste for a little kick. Every one left smiling....

40 hours?
Title: Re: Osso Buco elk and deer sous vide redux
Post by: Netminder01 on February 08, 2018, 07:46:58 AM
I'm hungry
Title: Re: Osso Buco elk and deer sous vide redux
Post by: buglebuster on February 08, 2018, 09:08:16 AM
What is the benefit of that kind of cooking, and keeping the temp for 40hrs? Im confused with this style of cooking.
Title: Re: Osso Buco elk and deer sous vide redux
Post by: chiwawadan on February 08, 2018, 09:34:22 AM
What is the benefit of that kind of cooking, and keeping the temp for 40hrs? Im confused with this style of cooking.
Evenly cooks foods, retains moisture, removes risk of overcooking, etc.

Here's a great answer from wiki:  The use of temperatures much lower than for conventional cooking is an equally essential feature of sous-vide, resulting in much higher succulence at these lower temperatures, as cell walls in the food do not burst.[4] In the case of meat cooking, tough collagen in connective tissue can be hydrolysed into gelatin, without heating the meatís proteins high enough that they denature to a degree that the texture toughens and moisture is wrung out of the meat. In contrast, with the cooking of vegetables, where extreme tenderness or softness is seen as undesirably overcooked, the ability of the sous-vide technique to cook vegetables at a temperature below the boiling point of water allows vegetables to be thoroughly cooked (and pasteurized, if necessary) while maintaining a firm or somewhat crisp texture.
Title: Re: Osso Buco elk and deer sous vide redux
Post by: KillerBeee on February 08, 2018, 09:58:12 AM
40 hours?
   I started the water bath around 9:30 PM Friday night. It came out of the bath around 1 PM Sunday before the game. Yes.....Somewhere in that range of time. I've been playing with sous vide cooking for a while and it's not all been perfect but the meat cooking has been overall excellent.
     As stated, the collagen break down and ability to maintain an even temperature over long periods of time has turned out great results in most cases. In the instance of this recipe, it truly shines. I'm looking forward to doing the traditional lamb shanks bone in for my next go round.
Title: Re: Osso Buco elk and deer sous vide redux
Post by: jagermiester on February 08, 2018, 10:24:09 AM
Oh man I thought that 40 hours was a typo.
 :yike: