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.

[jackelope]

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

[Jonathan_S]

Does this still work good if I don't wear MtnOps?

[jackelope]

Does this still work good if I don't wear MtnOps?

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

[Jonathan_S]

Haha! You got me 

[fisheral87]

Gotta have the flat brim though... 

[DOUBLELUNG]

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).

[KillerBeee]

We canned some elk shank this year too and it was great!

[boneaddict]

I don't leave the bone in Nything.   Boneless yes!  Love the recipe talk though.

[Special T]

Tag

[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/

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.

[sumpnz]

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.

[7mmfan]

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

[WAcoueshunter]

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. 

[WSU]

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. 

[7mmfan]

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.

[Buckewe]

Last year I saved the whole shanks and cut them to hockey puck size and braised them in a red wine sauce for about 5 hours using the recipe from the meat eater book served over cheezy polenta and it was the best venison I have ever jad. I will never DE bone another shank ever again.

[WSU]

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.

Maybe cook a bit longer? 

I can't relate very well.  I'm the guy that gets tripe, tendon, etc. in pho soup and enjoy all the weird tastes and textures.

[WAcoueshunter]

The tendons and membranes either melted altogether or fell away from the meat on mine, I didn't notice them at all.  Could have been that I cooked it longer, about 3 1/2 hours for small, boneless shanks.   

[7mmfan]

I think that's the deal. I'll just cook them longer next time and see how they turn out.

[KillerBeee]

Recent Osso Bucco action. Done with elk shanks....Bone out...Sous Vide, and a variation of several recipes combined leaning on Hank Shaw. Also topped with a pine nut, lemon zest, and cilantro remoulade. Excellent fare. Did about 48 hours in the sous vide and finished on the stove top for the final reduction. Super tender and lick the plate delicious.

[7mmfan]

Great presentation! I usually eat mine straight out of the pan.

[lokidog]

I just cooked a bone-in neck roast the other night, pressure cooker, 35 minutes, flipped it, then another 20 minutes.  The only negative I have seen to cooking multiple muscle group roasts is that there seems to be a lot more tallow/fat.  After picking the meat off the bone, I put it back in for about ten minutes, then just skimmed the fat off the top. Added veggies and cooked until tender, delicious.

[Special T]

I just cooked a bone-in neck roast the other night, pressure cooker, 35 minutes, flipped it, then another 20 minutes.  The only negative I have seen to cooking multiple muscle group roasts is that there seems to be a lot more tallow/fat.  After picking the meat off the bone, I put it back in for about ten minutes, then just skimmed the fat off the top. Added veggies and cooked until tender, delicious.

Did that work good enough to keep the deer fat from coating your mouth?

Sent from my SAMSUNG-SM-G930A using Tapatalk

[lokidog]

Absolutely.  I skimmed off about a cup of liquid and stuck it in the freezer for a bit.  Then, I just lifted the tallow disc off and poured the rest back in the pot.

[Oh Mah]

yes i have and it works great.on another note,I bought that bubba blade this year for salmon,best knife i have ever used on deer or fish.