Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: elkboy on May 02, 2021, 02:38:34 PM

Title: venison shanks: braising then finishing on grill
Post by: elkboy on May 02, 2021, 02:38:34 PM: Hope you all are having a great Sunday, Hunt-WA!

I pan seared some venison shanks (cut across the muscle into slices 1" thick), then put the shank meat into a crock pot (low setting) with some red wine, water, salt, black pepper, and California bay. About an hour before dinner tonight, I'm going to finish the braised meat on a grill over mesquite chunks, basting with BBQ sauce as a finishing step.

Do any of you all out there do the braise-then-grill method, and if so, any tricks you've discovered?

Cheers, M
Title: Re: venison shanks: braising then finishing on grill
Post by: Dan-o on May 02, 2021, 03:52:34 PM: I'm no help, but I'd love to see a pic of it finished or plated.
Title: Re: venison shanks: braising then finishing on grill
Post by: Karl Blanchard on May 02, 2021, 03:58:26 PM: All the shanks I've done absolutely fall apart. No way could I have removed them and put them on a grill. Good luck, im curious how it'll turn out.
Title: Re: venison shanks: braising then finishing on grill
Post by: Twispriver on May 02, 2021, 05:02:39 PM: :yeah:
I've even tried tying a string around the little disks
Title: Re: venison shanks: braising then finishing on grill
Post by: Angry Perch on May 02, 2021, 05:48:02 PM: However it comes out, I'm having shank envy!