Anyone ever do front quarters like this?

[7mmfan]

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.

[GBoyd]

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!

[7mmfan]

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.

[Stein]

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.

[MtnMuley]

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.

[7mmfan]

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/

[JLS]

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.

[Boss .300 winmag]

Sounds yummy 

[MtnMuley]

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.

[JLS]

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?

[7mmfan]

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?

[NRA4LIFE]

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. 

[bowhunterforever]

Tag

[7mmfan]

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.

[steeleywhopper]

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.