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Campfire Ranger
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Campfire Ranger
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I defrosted two or three pounds of deboned deer shank meat. Not feeling like making stew and lacking inspiration.
Any ideas?
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Mar 2009
Posts: 4,407
Campfire Tracker
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Campfire Tracker
Joined: Mar 2009
Posts: 4,407 |
Season it,brown it in olive oil,add water,not quite completely covering the meat and roast it in the oven about 2 1/2-3 hours.It will melt in you mouth,no knife needed.
~Molɔ̀ːn Labé Skýla~ As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
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Campfire 'Bwana
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Campfire 'Bwana
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Conduct is the best proof of character.
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Campfire Outfitter
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Campfire Outfitter
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hard to do without the bone. Frankly I would have left the bone in, adds a lot of flavor when cooked. As recommended, shank meat generally needs to be broiled to get tender and will result in something that will be hard to beat. here is one that I did a few years ago:
Andrew
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Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
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I just did a simple half azzed braise that could be called osso buco, but it ain't.
Dredged the meat in seasoned flour, brown in OO and set aside. Shallot, carrot, celery in the browning pot. Hit with a bit of white wine, beef stock, rosemary, thyme, bay leaf, S&P.
Set the timer on the oven for 2.5 hours. I'll pull it out in the AM and set it on the counter to rest all day. Make a little rice or maybe risotto to eat it with tomorrow.
It'll make a turd.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Campfire Ranger
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Campfire Ranger
Joined: Jul 2011
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'Mooner, Do yourself a favor, check this guy's site and sign up for his blog. You'll get ridiculously good recipes several times per week. http://honest-food.netHere are some shank recipes: http://honest-food.net/wild-game/venison-recipes/flank-steaks/
America needs to understand that our troops are not 'disposable'. Each represents a family; Fathers, Mothers, Sons, Daughters, Cousins, Uncles, Aunts... Our Citizens are our most valuable treasure; we waste far too many.
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Joined: Dec 2007
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Campfire Ranger
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Campfire Ranger
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Thanks!
Looks like a great website!
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
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TAG !!
I've been, painstakingly trimming these out & adding to my grind bucket, for burger.
Love lamb shanks & was wondering !!
A friend told me not to, because of the "tallowy" taste/mouth coating.
Next season, venison shanks !
Last edited by New_2_99s; 02/05/15. Reason: Fixt
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Campfire Regular
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Campfire Regular
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I have always just trimmed and ground or cut stew meat so I didn't have to fight the tendons. Some great ideas to try for next time.
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Campfire Greenhorn
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Campfire Greenhorn
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Make venison shank onion soup from this guy's book: Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish
Link: http://amzn.com/1599621142
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Campfire 'Bwana
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Campfire 'Bwana
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hard to do without the bone. Frankly I would have left the bone in, adds a lot of flavor when cooked. As recommended, shank meat generally needs to be broiled to get tender and will result in something that will be hard to beat. here is one that I did a few years ago: Wow, I'm gonna be all over that, too !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Campfire Ranger
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Campfire Ranger
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A little too much gelatine for my taste. Excellent (trimmed) for chili and stew with other cuts where the extra gelatine helps add flavor and texture.
The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh
Which explains a lot.
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