Venison shanks are delicious to eat, but tough to cut, unless you know a trick or two.
The shanks are the foreleg of the deer, below the knee and above the “ankle”. There is a little bit of meat, and a lot of tendons – because of this they are often relegated to the “grind” pile. However, some amazing meals can be made by slow roasting/braising the shanks, either whole, or sliced into bone-in disks.
Venison Shank Stew with Parmesan Dumplings
Some people may think I’m crazy. Heck, some people KNOW I’m crazy. But venison shanks are one of my favorite cuts of meat from my deer. There are basically three ways to process them: Get as much meat off of them as you can and put it in the grinder. Slow cook them whole. Slow … Continue reading “Venison Shank Stew with Parmesan Dumplings”
Venison Shank Osso Buco
Let’s start out with what the shanks are. The shanks are the forelegs. There’s a lot of bone, a lot of tendons, and not a lot of meat. If you process your own deer, as you break down the quarters, you get to the shank and think: “ugh, there is NO WAY I can get any … Continue reading “Venison Shank Osso Buco”