Deer Shanks.

[Jackalope]

What does everyone do with them? As a person who prefers to remove as much fat and silver skin as possible from his ground meat, these have always posed issues. They're way more work than the measly amount of meat they provide if you're gonna trim all that out. So what do you do with them? Throw them in with the ground, trim them out, throw em to the dog?

I'm sure somewhere a native American is shaking his head in disapproval but I'm to the point that I just throw them out with the trim meat.

 

[OhioWhiteTails]

I'm the Same. I toss them.

 

[Jamie]

either save them in as large of pieces as you can and braise them or chunk them up and pressure can. these are one of the tastiest parts of a deer, and all that connective tissue (collagen) is flavorful and good for you. I always segregate them for canning. just like Fox squirrels, surely mother nature made these for the canner.

 

[GoetsTalon]

My cousin always said it was the best part of the deer. Even got me to save them one year but I never ate them. He would braise them also then put in a roaster and cook for like three hours( not sure about time).

 

[JOHNROHIO]

Yep braise them whole and enjoy.

 

[bowhunter1023]

Sous vide.

 

[giles]

Smoke the entire front leg whole.

 

[Redhunter1012]

Almost always go in my canning piles now. As Jamie pointed out, that silver skin makes a fine gravy

 

[bowhunter1023]

I should also admit to allowing my dogs to enjoy one occasionally. They're good dogs

 

[Sgt Fury]

I always through them in with the ground meat. It eats good and you don’t have to feel like you’ve wasted meat.

 

["J"]

I always through them in with the ground meat. It eats good and you don’t have to feel like you’ve wasted meat.

*throw

 

[Bluefinn]

Look up osso buco. I use to grind what I could get off them. Not anymore.

 

[Big_Holla]

I often wondered if you could throw them in a crockpot and cook them all day if things would separate well and make a good meal.

I know a few recommended to pressure canning them before but now that I’m thinking about it I’m not sure if you can throw the bone in as well or do you separate it from the bone to do that?

 

[Dustinb80]

I should also admit to allowing my dogs to enjoy one occasionally. They're good dogs

They are they are

 

[Sgt Fury]

*throw

*threw*

 

["J"]

*threw*

Who?

 

[Dustinb80]

Who?

The Jew?

 

["J"]

The Jew?

Wew…..

 

[Bluefinn]

I often wondered if you could throw them in a crockpot and cook them all day if things would separate well and make a good meal.

I know a few recommended to pressure canning them before but now that I’m thinking about it I’m not sure if you can throw the bone in as well or do you separate it from the bone to do that?

Cut the shank in a few pieces right through the bone. Crock pot for 6 or 7 hours. The bone marrow gives it a great flavor. Osso buco is made with veal witch is very similar to deer. You would never believe there was all that sinew & gristle in there. It melts down to a velvety smooth texture. I cringe when I think of all the shanks I pretty much wasted in the past.

 

[Jackalope]

You guys have given me some ideas. I usually grind everything except the backstraps and inner loins.