My brother found a recipe for deer shanks. He shot a buck last week and tried it. He threw a couple of bone-in shanks (not trimmed - still had silver skin/sinew) in a hot skillet for a couple of minutes on each side. Then threw them in a crockpot with red wine, beef bouillon/broth, carrots, celery, etc. Cooked it in the crock pot for about 8 hours. He said it was absolutely delicious and will never grind up the shanks for burger again. I'll have to try it if I get another deer this season. There's several youtube videos on the topic with different variations. Anybody do this with the shanks?

Yes Sir, but smoke them first.

Good stuff. Makes great stock for a venison stew or chili.

Yep, Osso Bucco with any red meat is damn good.

👍👍

Yep, we do not put them in grind ever now.
All that silver skin just turns to greatness.

Sounds like Osso Bucco. One of my favorite things to make for someone when the say the shanks are only for the grind pile. The silky tenderness is amazing.

Love the shanks, Osso Bucco , great meat, and flavor especially with a good bottle of Red

For New Years eve dinner, I cut an elk shank into 3" rounds and used a Persian spiced lamb shank recipe from the NYT web site. It was awesome. Shanks are a great way to get that rich, fatty consistency out of a mostly lean animal like deer or elk. And yes - a good bottle of red absolutely elevates the experience.

Used brazed shank meat and broth in the pot pie thread after using them and the leg bones for broth. Broth then in Stew, chili or other things after slow cooking. Great flavored meat.

It seems there are a lot of people here who like the shanks. Some might find the use of the leg bones and marrow to their liking also. First time I had it was in Africa, from a giraffe I killed. My friend there actually runs his own butcher shop in RSA, and that is one of the most requested items.



https://www.youtube.com/watch?v=DbnhweysInQ

Our deer shanks are so littered with cactus and other thorns many times they don’t even make it to the grinder pile.

Blank, I love making stock with the bones, but I’m usually too lazy to break them down to get the marrow, too.

I don’t have a bandsaw or really anything fancy to cut them into segments like yours. Think a sawzall with a metal blade would do the trick?

I used a sawzall to make mine before.

Sawzall here as well. I bought a longer stainless steel blade that works pretty well. Still a bit of a rough ride when sawing through, and special attention has to be paid to rinse off the bone dust and pick off any bone fragments, but it will get the job done.

Yeah, the bandsaw is best, but many people use the sawzall too. I think the challenging one would be to split length-ways, but sectioning would be fairly simple and straightforward. Like mentioned, cleanliness would be key.

Good advice all around. Thanks y’all.

I have doing the same thing with game necks, I also add fire roasted diced tomatoes lots of garlic served over fresh homemade spaetzle (german noodle)
okiehuntr

Shot a 7 point cull on Friday. Giving half to our son-in-law who didn't hunt this season, but I am keeping all the shanks! Not sure what recipe I'll try first, but will try two of the shanks later this week.