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Author Topic: Anyone ever do front quarters like this?  (Read 5832 times)

Offline 7mmfan

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Anyone ever do front quarters like this?
« on: November 03, 2016, 09:03:18 PM »
This looks like a tiny whitetail quarter but I liked the simplicity and have heard good things about slow cooked bone-in deer roasts, so I'm trying it. Ended up making 2 roasts and then packaging the shanks separately for braising. Never done that before either so if you have any good tips or recipes I'd love to hear them.

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Online GBoyd

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Re: Anyone ever do front quarters like this?
« Reply #1 on: November 03, 2016, 09:52:02 PM »
Yeah, I've done my last two deer like that. On larger bucks, you can also separate into a third piece. The only disadvantage is that it takes up more freezer space.

I never used to know what to do with shanks, but now that I'm leaving them on the bone they're my favorite piece off of a deer. Braised for three hours in deer stock and garlic!

Offline 7mmfan

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Re: Anyone ever do front quarters like this?
« Reply #2 on: November 08, 2016, 09:45:20 AM »
Did the shanks the other night in a mix of beef stock, red wine and various spices. Simmered for 3 hours. It was melt in your mouth tender and delicious. Don't think I'll ever grind another front shoulder. Will be doing a shoulder roast tomorrow night, looking for good recipes today to try out.
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Offline Stein

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Re: Anyone ever do front quarters like this?
« Reply #3 on: November 08, 2016, 09:48:35 AM »
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.

Offline MtnMuley

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Re: Anyone ever do front quarters like this?
« Reply #4 on: November 08, 2016, 09:53:18 AM »
Good topic. As I forever trimmed the shanks the other night I too thought about just slow cooking them in the crock pot and then pulling the meat rather than spend the time to trim to get a couple lbs of meat. Next shank will be done this way. I like your idea of using the red wine. Love using red wine with red meated game. :tup:

Offline 7mmfan

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Re: Anyone ever do front quarters like this?
« Reply #5 on: November 08, 2016, 09:57:14 AM »
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/
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Offline JLS

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Re: Anyone ever do front quarters like this?
« Reply #6 on: November 08, 2016, 10:36:35 AM »
I have always ground the shanks up for burger, but was listening to a Meateater podcast where Steve was talking about them.  I left them bone in this year and will be using the Hank Shaw method that you did.  Looking forward to it.
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Re: Anyone ever do front quarters like this?
« Reply #7 on: November 08, 2016, 10:36:47 AM »
Sounds yummy  :drool:
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Offline MtnMuley

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Re: Anyone ever do front quarters like this?
« Reply #8 on: November 08, 2016, 10:58:17 AM »
Thanks for posting the recipe. I will definitely use boneless shanks, but that's just my preference. Will be using this recipe on an elk roast in the next couple weeks.

Offline JLS

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Re: Anyone ever do front quarters like this?
« Reply #9 on: November 08, 2016, 11:11:01 AM »
It's my understanding that leaving the bone in is supposed to add a lot of flavor to the meat, likely from the marrow I would guess?
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Offline 7mmfan

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Re: Anyone ever do front quarters like this?
« Reply #10 on: November 08, 2016, 11:38:41 AM »
It's my understanding that leaving the bone in is supposed to add a lot of flavor to the meat, likely from the marrow I would guess?

That's what I gather from it as well. It was an after thought for me, so the bone was gone. I left the bone in the rest of the roasts though, doing one tonight.

Anyone that does this, do you leave the knuckles on the bones or does it work better if they are cut?
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Offline NRA4LIFE

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Re: Anyone ever do front quarters like this?
« Reply #11 on: November 08, 2016, 11:44:11 AM »
I tried to braise a mule deer shank last year similar to how I do lamb shanks and it was just OK.  The silver skin gelatinized and was a bit unappealing.  The meat was really good but I found that I had to separate all of the gooey stuff out. 
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Re: Anyone ever do front quarters like this?
« Reply #12 on: November 08, 2016, 11:45:03 AM »
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Offline 7mmfan

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Re: Anyone ever do front quarters like this?
« Reply #13 on: November 08, 2016, 11:53:11 AM »
I tried to braise a mule deer shank last year similar to how I do lamb shanks and it was just OK.  The silver skin gelatinized and was a bit unappealing.  The meat was really good but I found that I had to separate all of the gooey stuff out.

That's interesting. I worried about that with this deer, but had none of it. I wonder if it just needed to cook a little longer to let it melt off completely? I had no unappealing silver skin or tendon goo.
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Offline steeleywhopper

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Re: Anyone ever do front quarters like this?
« Reply #14 on: November 08, 2016, 04:28:43 PM »
My wife is a master at turning deer shanks into a 5 star meal. Shanks are by far my favorite cut of meat, it's what's for dinner tomorrow.

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
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Online 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?
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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.
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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:
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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).
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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.

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