Anyone ever do front quarters like this?

[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?

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[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.