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#2966650 - 10/03/12 08:06 AM Venison Shanks [Re: jb3]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13464
Loc: Tennessee

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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]
jb3
10 Point


Registered: 02/23/09
Posts: 4270
Loc: Burns, TN

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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]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13464
Loc: Tennessee

content Online
 Originally Posted By: jb3
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.

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#2966807 - 10/03/12 09:52 AM Re: Venison Shanks [Re: Poser]
jb3
10 Point


Registered: 02/23/09
Posts: 4270
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]
DntBrnDPig
8 Point


Registered: 04/12/05
Posts: 2314
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]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13464
Loc: Tennessee

content Online
 Originally Posted By: DntBrnDPig
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.
_________________________
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]
rem270
18 Point


Registered: 11/15/02
Posts: 21394
Loc: south fulton

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yum
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