I defrosted two or three pounds of deboned deer shank meat. Not feeling like making stew and lacking inspiration.

Any ideas?

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.

Ossobuco.

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:

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.

'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.net

Here are some shank recipes:

http://honest-food.net/wild-game/venison-recipes/flank-steaks/

Thanks!

Looks like a great website!

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 !

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.

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

Wow, I'm gonna be all over that, too !

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.