#2963879 - 10/01/12 11:09 AM
Dinner on Tuesday
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Poser
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#2964649 - 10/01/12 06:45 PM
Re: Dinner on Tuesday
[Re: Poser]
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redblood
16 Point
Registered: 01/22/06
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Loc: Lewisburg
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how u gonna cook them.
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#2964684 - 10/01/12 07:08 PM
Re: Dinner on Tuesday
[Re: redblood]
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Poser
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Braise the living crap out of them and then put a coffee rub on them.
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#2964946 - 10/01/12 09:13 PM
Re: Dinner on Tuesday
[Re: Poser]
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diamond hunter
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Registered: 09/16/12
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Loc: Goodlettsville Tennessee USA
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May I ask what a coffee rub is?
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#2964960 - 10/01/12 09:28 PM
Re: Dinner on Tuesday
[Re: diamond hunter]
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Poser
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May I ask what a coffee rub is?
Coffee grinds.
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#2965598 - 10/02/12 12:50 PM
Re: Dinner on Tuesday
[Re: Poser]
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Poser
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Change in plans. We just browned the shanks and some larger cuts of deer steaks and then put the steaks in the crock pot and the shanks in a dutch oven along with bacon, juniper berries, allspice, onions, cinnamon, chilis, garlic, beef stock, molasses, and coffee concentrate. The coffee concentrate is from over loading a french press with coffee grinds and allowing it to steep for 20 minutes. This gives you a really strong, bitter and acidic coffee, which you can cut to taste with the molasses.
This should be really good -smells like Christmas in the house.
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#2965717 - 10/02/12 02:24 PM
Re: Dinner on Tuesday
[Re: Poser]
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Poser
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Brown the shanks and move move them to the dutch oven, where they will braise for ~5 hours. Despite what BSK says, bone marrow is good 
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#2965911 - 10/02/12 04:43 PM
Re: Dinner on Tuesday
[Re: Poser]
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Poser
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2 hours and its already falling off the bone. 1 more hour and these will be fully broken down.
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#2966032 - 10/02/12 06:14 PM
Re: Dinner on Tuesday
[Re: Poser]
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Poser
14 Point
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Bone marrow:
Edited by Poser (10/02/12 06:15 PM)
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#2966620 - 10/03/12 07:44 AM
Re: Dinner on Tuesday
[Re: Poser]
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jb3
10 Point
Registered: 02/23/09
Posts: 3314
Loc: Burns, TN
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smells good
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#2966650 - 10/03/12 08:06 AM
Venison Shanks
[Re: jb3]
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Poser
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Got to tell you, venison shanks are incredible. Overall, the closest comparison and I can come up with are beef tenderloins, though the shanks do not have a grainy texture that steaks do, its more of a stringy texture of roasts. This will be a regular dish around my house from now on. 20 minutes of prep time, a few hours of braising and that's it.
Bone marrow: Bigger deer, either north woods whitetails or, better yet, Moose, Caribou, Reindeer etc, would be better for this as they have much bigger bones, but I have been itching to try this. You don't get a whole lot of bone marrow out of a whitetail bone, especially a yearling doe, but you get some and it is GOOD (as all bone marrow is).
We had some friends in town, they were of course, non hunters and it was all a big hit.
Edited by Poser (10/03/12 08:12 AM)
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#2966678 - 10/03/12 08:21 AM
Re: Venison Shanks
[Re: Poser]
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jb3
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Registered: 02/23/09
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Only shank I've ever had was lamb shank at middle eastern restaurants. Is this comparable? Got a place here in town that was serving Bison marrow. May have to try it.
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#2966698 - 10/03/12 08:28 AM
Re: Venison Shanks
[Re: jb3]
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Poser
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Only shank I've ever had was lamb shank at middle eastern restaurants. Is this comparable? Got a place here in town that was serving Bison marrow. May have to try it.
It would be hard to compare it beyond the fact that it is a shank muscle. I mean, we're talking about the calves of a wild animal vs. a domesticated one. If you think about the tasks that a whitetail's calves perform, you'll quickly come to the conclusion that it is a well developed and thus, "tough" muscle. In the past, I was intimidated by the compartments of silver skin in the shank, but all that broke down and cooked off while braising. Slow and low does wonders for tough meat.
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It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#2966807 - 10/03/12 09:52 AM
Re: Venison Shanks
[Re: Poser]
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jb3
10 Point
Registered: 02/23/09
Posts: 3314
Loc: Burns, TN
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If you're ever traveling through nashville, let me know. Local butcher has marrow butter. I've heard it's top notch stuff.
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#2966964 - 10/03/12 12:04 PM
Re: Venison Shanks
[Re: jb3]
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DntBrnDPig
8 Point
Registered: 04/12/05
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Loc: Cleveland, TN
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I've never done this before, but I'm excited about trying it. I might brown in a cast iron pot and then braise in the smoker.
I thought marrow was a no no for venison due to the potential of CWD. It, plus the ease of it, is why I avoid cutting any bone while butchering.
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#2966982 - 10/03/12 12:15 PM
Re: Venison Shanks
[Re: DntBrnDPig]
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Poser
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Registered: 07/28/10
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I've never done this before, but I'm excited about trying it. I might brown in a cast iron pot and then braise in the smoker.
I thought marrow was a no no for venison due to the potential of CWD. It, plus the ease of it, is why I avoid cutting any bone while butchering.
There has been no documented case of CWD transfer from deer to humans. If you are ever cooking bone in roasts, which many people are, you are already eating marrow anyway.
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It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#2969947 - 10/05/12 01:46 PM
Re: Venison Shanks
[Re: Poser]
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rem270
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Registered: 11/15/02
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Loc: south fulton
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yum
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