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Author Topic: Anyone ever do front quarters like this?  (Read 5848 times)

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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Online 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.
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Offline Buckewe

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Re: Anyone ever do front quarters like this?
« Reply #30 on: November 27, 2017, 02:35:37 PM »
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.
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Offline WSU

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Re: Anyone ever do front quarters like this?
« Reply #31 on: November 27, 2017, 02:39:45 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.

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.

Online WAcoueshunter

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Re: Anyone ever do front quarters like this?
« Reply #32 on: November 27, 2017, 03:18:52 PM »
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.   :dunno:

Offline 7mmfan

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Re: Anyone ever do front quarters like this?
« Reply #33 on: November 27, 2017, 03:20:00 PM »
I think that's the deal. I'll just cook them longer next time and see how they turn out.
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Offline KillerBeee

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Re: Anyone ever do front quarters like this?
« Reply #34 on: November 30, 2017, 08:30:43 AM »
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.

Offline 7mmfan

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Re: Anyone ever do front quarters like this?
« Reply #35 on: November 30, 2017, 08:36:22 AM »
Great presentation! I usually eat mine straight out of the pan.
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Offline lokidog

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Re: Anyone ever do front quarters like this?
« Reply #36 on: November 30, 2017, 12:33:35 PM »
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.

Offline Special T

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Re: Anyone ever do front quarters like this?
« Reply #37 on: November 30, 2017, 01:26:43 PM »
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?

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Offline lokidog

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Re: Anyone ever do front quarters like this?
« Reply #38 on: November 30, 2017, 01:32:48 PM »
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.

Offline Oh Mah

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Re: Anyone ever do front quarters like this?
« Reply #39 on: December 01, 2017, 05:02:18 PM »
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.
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