ISO Venison Shank Recipe?

I’m going to try and make osso bucco with the shanks I kept this past year.

This is what I do. Mainly do this with the whole shoulder/leg because there is not a whole hell of a lot of meat on a deer shank.

Salt and pepper the meat well. Heat some oil or bacon drippings in a Dutch oven and brown off the shanks/ shoulder. Brown well. Remove and sautee diced onions, carrots, celery. Throw in a bunch of garlic. Cook that down for a second then slug in a bunch of red wine. Over pretty high reduce the wine by about half. Then add some more wine, more garlic, some beef stock, a couple bay leaves, rosemary and thyme to the pot, put the meat back in and stick it in the oven on 275 for a couple hours. Season as need with S&P and Cayenne

LSU's recipe would make cardboard taste good. Worth saving for general purpose 'red meat'

Whole Braised Venison Shank Adobada Recipe


I did this a while back and it was amazing

I don't know about Venison silverskin on shanks, but the equivalent structure on other cuts is gone after an hour and a half of low and slow in stews, grillades, etc.

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don't know about Venison silverskin on shanks

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Seems like as much silverskin as meat to me. Last few years I haven't bothered with doing anything other than back strap, tenders and hams.

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Seems like as much silverskin as meat to me. Last few years I haven't bothered with doing anything other than back strap, tenders and hams.

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Silver skin on shanks cook down to delicious nothingness in a hour or so


Stop wasting

J Folse has a venison osso bucco recipe in one of his big books that’s very good as well