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Deer shank stew

Happy for ya, but dripping with envy, LOL!!

By far the best stew meat IMHO. I like to strip the meat off the bone, leave all but the outer sinew on, and then cross-section it into pieces about thumb-thick. The inner sinew renders amazingly nice in a crock, the flavor is unbeatable, and the cuts are "toothsome". For surre I'm with you the broth is absolutely fantastic.

Been eating venison for 40 years, and wish the entire beast tasted like the shank meat.

Neck is second for me, rubbed with salt, pepper and olive oil and baked sealed in a foil tent with a little water till fork tender.
 
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I thought I got it out of his cook book but, I just flipped through it quick and didn’t find it..? Anyways the recipe I have written down is as follows

1 Sliced onion
1 tbsp soy sauce
1 tbsp Horsey sauce
1 tbsp garlic salt
1 pack onion soup mix
1 can cream of mushroom soup
Add a little salt and pepper to your liking

cook on low for 5-6 hours
 
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