Hank Shaw has a couple of recipes for shanks. It converted me to saving them. Stroganoff is great for game meat. Made Steak Diane backstrap last night and nearly started a fire when I flambed it. Turned out good enough I am going to freeze the base sauce so I can do it in short order again.
I used to go for about half sausage but lately I won't make any sausage or just some pan sausage variations. If I shoot three or more deer then I will make sausage but the first deer are almost all steaks and roasts. I like it when I only buy a really good beef steak a couple of times a year, the rest is all game meat.
How do others use the rib meat and flanks, and brisket off a deer? Except for fajitas these usually get ground.
