Ya'll prefer sawing them off and keeping bone in or just debone?
I do them bone in. When they are done you can basically lift the bone out cleanly.
Ya'll prefer sawing them off and keeping bone in or just debone?
I do them bone in. When they are done you can basically lift the bone out cleanly.
If the shank is so good this way, imagine how good the rest of the deer could be made the same way
It can’t. The tendons and ligaments that make up the shank are the key. When slowly cooked they break down and keep the meat moist. Plus they make a great thick sauce. The other cuts would be dry.
Interesting. I always thought the sinews just made them tough, so I grind the shanks. I’ll definitely try slow cooking them next time.
Interesting. I always thought the sinews just made them tough, so I grind the shanks. I’ll definitely try slow cooking them next time.
Y’all are making me humgry. 13 days and a wakeup til bow season starts. Can’t wait to try this out!All sinew is not the same, the stuff you find on the backstrap would take forever or not even cook away, unlike like the stuff found in the shanks. I find if done properly the shanks come out tender and sort of buttery - maybe due to the melting of the sinew, either way that's a cut that I now rarely save for grind.
Our seasons (bow and rifle) are over before the rut, before the snow flies, hell before we get any weather at all. But I appreciate the sentiment. Thanks!13 days…I’m jealous