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-   -   Venison Shanks? (https://discussions.texasbowhunter.com/forums/showthread.php?t=641202)

JustinJ 04-06-2017 10:06 PM

Venison Shanks?
I've always grinding my shanks, but Steven Rinella's work convinced me to try and cook it on the bone. What a great decision!

So basically I took a whole white tail shank and browned it in a dutch oven with olive oil. Took out the shank and added a whole head's worth of garlic cloves (peeled) and a couple sliced jalapeņos and cooked them a bit in the remaining grease. Then added a bottle of Shiner Bock and enough beef broth to almost cover the shank. Added some cumin, onion powder, and cayenne pepper and put it in the oven for a couple hours. Came out perfectly moist and tender!

Served over garlic parmesan mashed potatoes and topped with gravy from the remaining liquid.

I almost took a picture but I was hungry. May take a picture of my seconds!

JustinJ 04-06-2017 10:11 PM


switchback 04-06-2017 10:20 PM

I have a pack of shanks for the same thing.

waterdog 04-06-2017 10:27 PM

been telling folks for years ,don't grind the shanks!

CaptJack 04-06-2017 10:31 PM


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