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Venison shank

Bone in pressure cooker. Bone falls right out shred it up for nachos and tacos. Amazing. Made it last year with year old shanks and brought it to the guys in PA and the absolutely loved it. Only good thing they still give me all their shanks ;)
 
Gator said:
If the shank is so good this way, imagine how good the rest of the deer could be made the same way
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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.
 
Wirrex said:
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.
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Interesting. I always thought the sinews just made them tough, so I grind the shanks. I’ll definitely try slow cooking them next time.
 
Blacktail said:
Interesting. I always thought the sinews just made them tough, so I grind the shanks. I’ll definitely try slow cooking them next time.
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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.
 
kuzinva said:
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.
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Y’all are making me humgry. 13 days and a wakeup til bow season starts. Can’t wait to try this out!
 
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