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Off Topic TN Forums
Cooking Forum
Venison Shanks
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<blockquote data-quote="Weegee" data-source="post: 5003400" data-attributes="member: 20861"><p>I like that direction a lot!</p><p></p><p>My wife and I got the Meateater cookbook last Christmas, and immediately got hooked on the adobada sauce. You take dry chiles (guajillo and pasilla) and blister them in a skillet, then soak them in water, add garlic, chipotles, various other seasonings, and blend it up. Braise your shanks in that and it is out of this world. She used the leftovers to make homemade tamales that my family fights over.</p></blockquote><p></p>
[QUOTE="Weegee, post: 5003400, member: 20861"] I like that direction a lot! My wife and I got the Meateater cookbook last Christmas, and immediately got hooked on the adobada sauce. You take dry chiles (guajillo and pasilla) and blister them in a skillet, then soak them in water, add garlic, chipotles, various other seasonings, and blend it up. Braise your shanks in that and it is out of this world. She used the leftovers to make homemade tamales that my family fights over. [/QUOTE]
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