Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

Wife made potato soup. Pretty damn tasty.

Some good balsamic would be good in that glaze as well for them brussels.

Same here Richard, lunchmeat sandwiches, chips and rootbeer.

Do that 1/3 of the time...

Prefer the citrus/maple syrup or honey glaze mostly....gotta char them a scootch though....

That's right close to my method. Got 2 nice chops in the frig now that probably won't make it past today.

Fajitas, Spanish rice and guacamole with chips. I did these different this time I usually cook the meat at high temp on the grill.Today we put a flat iron steak with fajita marinade in a vacuum bag in the Sous Vide oven at 135 degree for 3 hours. After taking it out of the bag I seared it with a gas torch. The meat was fall apart tender with good flavor. I will try this again.

Charles roast done with carrots, gravy from the roast, and mashed potatoes and Amana white bread to pour the gravy over.

Fish chowder.

Oh Hell Yeah Man !!

Venni chilli Friday night.

Walleye tacos Saturday night.

Venison stroganoff shepherd's pie Sunday night.

Braised venison shanks last night;





Please excuse the bag of hand warmers that joined use for dinner, after mucho ice fishing !

Gawt dang!

What the schit is that??

Northern pike n shrimp + veges & rice noodles in an Asian fish broth.

Delicious.

Really !

Called an asian faux pho.

Paul,

Those braised venison shanks look awesome.

What was your cooking method on those? Roast pan with vegetables? That's my go-to.

Seared the shanks in dutch oven & remove, add vegetables & sautée, add red wine & stock & can of diced tomatoes & bring to boil.

Add back meat & fresh herbs, lid on & into slow oven for 4 hours !

Or somesuch !

Deb makes these & I get to play sous chef, for a change.

I'll get the real recipe for you.

https://www.thespruceeats.com/venison-osso-buco-2313773


Ingredients

■ 4 pounds venison osso buco (or elk osso buco, or whole venison shanks*)
■ 1 to 2 pinches kosher salt
■ Pinch black pepper (freshly ground)
■ 2 tablespoons butter
■ 2 tablespoons olive oil
■ 1 large onion (finely chopped)
■ 1 large carrot (finely chopped)
■ 2 medium stalks celery (finely chopped)
■ 2 large cloves garlic (finely chopped)
■ 3/4 cup red wine (preferably burgundy/pinot noir or zinfandel)
■ 14 1/2 ounce can of diced tomatoes (drained, or 2 fresh tomatoes, diced)
■ 4 cups beef broth (homemade or packaged, not canned)
■ 2 bay leaves
■ 2 teaspoons fresh thyme
■ Optional: 1 to 2 tsp. cornstarch
■ 3 tablespoons chopped fresh flat-leaf parsley
■ 1 large clove garlic (minced)
■ 1 teaspoon lemon zest (finely grated fresh)

Steps to Make It

Preheat oven to 325 F. On the stovetop heat a Dutch oven or large heavy pot over medium-high heat. Season the venison shanks with Kosher salt and several good grinds of freshly ground pepper.

Add the butter and olive oil to the pot over medium-high heat, When the butter has stopped foaming, add the venison shanks two at a time, and brown them on all sides. Transfer the browned shanks to a platter.

Reduce heat to medium, and sauté the chopped onion until golden brown, adding a little more butter and olive oil or both if necessary.

Add the chopped carrot and celery, and sauté until tender, about 7 minutes. Add garlic, and sauté 1 minute (take care to don’t let it burn).

Stir in the red wine and deglaze the pot by scraping up the crusty bits with a wooden spoon or spatula. Add the tomatoes, beef broth, bay leaves, and thyme to pot. Return the browned shanks to the pot along with any juices that have accumulated on the platter.

Cover the pot and braise in the oven until venison is tender about 2-1/2 to 3 hours. When tender a fork or knife will easily pierce the meat and separate it. If the venison hasn't become tender, just keep cooking it.

When the osso buco is tender, remove the shanks from the pot to a warm platter. Put the pot on the stovetop over high heat and bring the pan juices to a boil. Allow them to reduce by half, about 5 minutes.

If you want a thicker sauce, mix equal parts cornstarch and water in a small bowl, then whisk into the sauce. You can also mix softened butter and flour together, and add it to the boiling sauce.

Mix the parsley, garlic and lemon zest in a small bowl. Serve the osso buco, topped with sauce and several sprinkles of the gremolata.

Recipe courtesy of Broken Arrow Ranch.

These all work too !

https://www.geniuskitchen.com/recipe/slow-cooker-lamb-shanks-braised-in-guinness-188853

https://www.taste.com.au/recipes/sl...nks/7e133728-bc5d-4a42-a1e6-7bdd262926fa

https://www.allrecipes.com/recipe/158799/stout-braised-lamb-shanks/

https://www.jamieoliver.com/recipes/lamb-recipes/beautiful-lamb-shanks/

I LOVE SHANKS !!

Actually, anything cooked/braised low & slow !

Venni again;


Rabbit;