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Offline Rummer

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deer shanks
« on: November 25, 2008, 02:14:47 PM »
What do you uys do with the shanks from your deer.

I was wondering if they could be braised like a lamb shank or are they too stringy?

Thanks,
Rummer
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Offline AtlLaw

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Re: deer shanks
« Reply #1 on: November 25, 2008, 04:07:02 PM »
Darn Good Question!  I've wondered the same thing myself.  I hope somebody's tried it and will let us know.
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Richard
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Offline hillbill

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Re: deer shanks
« Reply #2 on: November 29, 2008, 04:07:05 PM »
ive boned out a lot of deer shanks and the amount of tendons and gristle would say yud have to cook them for a couple days to soften them up.at least.
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Offline AtlLaw

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Re: deer shanks
« Reply #3 on: November 29, 2008, 04:17:45 PM »
that was my thought also, but lamb shanks are great!  They can't be that different???  :-\
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Richard
Former Captain of Horse, keeper of the peace and interpreter of statute.  Currently a Gentleman of leisure.
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Offline efremtags

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Re: deer shanks
« Reply #4 on: January 05, 2009, 01:05:09 PM »
Deer shanks smell like hell. Don't believe me, leave a few in the fridge for a day or so and see what happens.

Venison blood and bone and fat goes rancid very quickly. You could probably cook shanks Oso Bucco style within a day of it being buthcered, but not much longer than that.
Otherwise de-bone and use for stew or chopmeat. The rear shanks are usable, the front less so.
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Offline Blue Duck

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Re: deer shanks
« Reply #5 on: January 14, 2009, 12:10:18 PM »
I used to grind them into burger, but the last few years I have smoked them and used them for soup, just like you would a ham hock.  They make a great soup or pot of beans.......
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Offline Tunaman

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Re: deer shanks
« Reply #6 on: January 21, 2009, 02:54:58 PM »
Quote from: Blue Duck on January 14, 2009, 12:10:18 PM
I used to grind them into burger, but the last few years I have smoked them and used them for soup, just like you would a ham hock.  They make a great soup or pot of beans.......

Do you brine them first or just smoke them?
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Offline Blue Duck

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Re: deer shanks
« Reply #7 on: February 17, 2009, 03:45:37 PM »
I brine them for 12 hours or so in 1/2 cup of salt, 1/2 cup of brn sugar in a gallon of water.  If you have an injector you can inject the brine into the meat.  That just speeds up the process.   
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Offline KAYR1

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Re: deer shanks
« Reply #8 on: February 26, 2009, 02:49:52 PM »
Great ideas. They are about the only part of the deer that I have discarded all these years. Just cant bring myself to fillet all that silverskin!
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Offline uncowboy

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Re: deer shanks
« Reply #9 on: June 21, 2009, 11:53:01 AM »
I have to set ya all straight here. I have deboned them for years then I had a cheff tell me to Brais them. BONE IN! So I tried it and I will never dismiss them again. I pan fry them till browned and then place liquid and some veggies on them and pop them in the oven for 2 hours. the stringy membrains turn into jellow and they are Flat delisious. I hate to freeze bones but If I can't eat them for a few days I will freeze the shanks. TRUST THIS YANKEY They are GREAT! J.Michael
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