Author Topic: venison shanks: braising then finishing on grill  (Read 283 times)

Offline elkboy

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venison shanks: braising then finishing on grill
« 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

Offline Dan-o

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Re: venison shanks: braising then finishing on grill
« Reply #1 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.
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Online Karl Blanchard

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Re: venison shanks: braising then finishing on grill
« Reply #2 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.
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Offline Twispriver

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Re: venison shanks: braising then finishing on grill
« Reply #3 on: May 02, 2021, 05:02:39 PM »
I've even tried tying a string around the little disks

Offline Angry Perch

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Re: venison shanks: braising then finishing on grill
« Reply #4 on: May 02, 2021, 05:48:02 PM »
However it comes out, I'm having shank envy!


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