Something to do with leg shanks

[Dannmann801]

Who likes beans?
Here's an excellent article and recipe for cowboy beans -

Cowboy Beans - Kent Rollins

Folks, beans have been a staple for Old Cookie since cattle drives began. Who’s that? Old Cookie was the cook that kept the trail drive cowboys fed and happy after…

kentrollins.com

I actually ran across this on YouTube, then went to the website to print out the recipe.
The beans with the hamhock is awesome.
So last night, instead of a hamhock or soupbone, I used a couple of deboned venison front shanks.
When the beans were done, I took the shanks out and used two forks to tear it apart (like pulling pork) and tossed the good stuff back in the beans.

Yum.

 

[Jamie]

Damn that sounds good! I'll bet a fellow could smoke those venison shanks before cooking them for flavoring stock. I don't think I've ever bought a ham hock or shank that was not smoked, and that smokey goodness is where it's at for making stock for bean soup of any kind. or for cooking your fresh green beans from the garden.

 

[Big_Holla]

Ran across this today. I know several of you already do this.

 

["J"]

So the silver skin and tissue vanishes, but what about the negative taste of those 2 things?

 

[Big_Holla]

So the silver skin and tissue vanishes, but what about the negative taste of those 2 things?

No idea, that's about the only thing that has kept me from trying. Well that and not killing any deer lately LOL! I remember the tallow sticky fat taste we got from deer ribs as we ate them when cooled. Fuggin nasty and couldn't handle anything like that again.

 

[Hedgelj]

So the silver skin and tissue vanishes, but what about the negative taste of those 2 things?

You don't notice it.

I've also sous vide them for 48-72 hours.... amazing!

Red Wine-Braised Venison Shanks

Too many hunters throw their shank meat in the grind pile or to the dogs. Instead, maybe try braising them whole in with herbs, onion, and red wine. When given time, this method will transform shanks into a fork-tender piece of meat. It’s one of the most satisfying meals to eat on a cold winter...

www.themeateater.com

Another very delicious option

 

[Jamie]

So the silver skin and tissue vanishes, but what about the negative taste of those 2 things?

The silver skin and all connective tissue is collagen and what makes the lesser cuts of venison so delicious when you cook it low and slow. Collagen very good for you, too. Keto friendly.