Somebody said Shanks?

[Olaf]

Nothing wrong with mince !
Highly underrated & very versatile from burgers to mince & tatties

Paul

If I’m busy, don’t have the time to deal with a deer everything other than the loins fillets and neck go through the mincer. You can’t make too much mince. It’s a brilliant starting point for loads of fantastic gastronomic preparations.
Kindest regards, Olaf

 

[Olaf]

I doubt there are many in UK who shoot 100+ deer and butcher them all themselves. Or even 50+ deer.

I’m one
Kindest regards, Olaf

 

[Olaf]

Really underrated shanks.
Osso buco is lovely with some lentils, or a lovely madras.
I tend to do my shanks same as venison ribs. Done on low in the slow cooker with coca cola, plenty of garlic,soy, bbq sauce then made into pulled venison baps.Red cabbage coleslaw,fries and home made onion rings.

I was enjoying reading your post until it came to the Coca Cola Bit, sorry, but I’ve not ventured further since.
Kindest regards, Olaf

 

[Mungo]

That may be the case, I know that after a year of not cleaning a deer, I find myself remembering things I already knew but forgot due to time passing. I usually clean and butcher 3-6 deer every year during our hunting season, and usually an elk or two as well.

I think this was @VSS point: you’re clearly a pretty active and dedicated hunter, but that’s quite a low carcass count by UK standards.

We have many fewer hunters, but most shoot many more deer than US hunters do. 10-15 a year is very common. 20-50 a year is common. That’s just for recreational stalkers, and before you consider the contractors and other professionals, many of whom will be shooting well into the hundreds.

And bear in mind that most of us can shoot any day of the year (something is always in season), and there are no bag limits.

But! That’s not to detract from your recipe, which looks fantastic, and which I will be trying this week on sika deer shanks. Thank you for posting,

 

[sauer]

Firstly the coke thing …. Only done it with a ham Ala nigella and was bl00dy amazing so I’d be willing to try it on shanks ….

Secondly I always remove and burger / mince pile but I LOVE slow cooked shin o beef and want to try ossuco bucco but hardly worth it when it’s 99.9% roe you shoot they hardly seem size for it ….. any monster red shanks greatly accepted!

Guess you could take the shredded meat into a version of birra tacos !

Or take the meat with some reduced gravy and mix thru a tagliatelle with baby picked onions !

this whole thread / forum section is the point of picking up a rifle to me ! Whether it’s for a rabbit or a deer … it’s what can I make with it ?
From a burger to an old school stew or dirty loaded fries with venison mince
Paul

 

[coldboremiracle]

I think this was @VSS point: you’re clearly a pretty active and dedicated hunter, but that’s quite a low carcass count by UK standards.

We have many fewer hunters, but most shoot many more deer than US hunters do. 10-15 a year is very common. 20-50 a year is common. That’s just for recreational stalkers, and before you consider the contractors and other professionals, many of whom will be shooting well into the hundreds.

I agree, it seems that in the UK there are thousands of Gent's killing dozens or hundreds of deer each. While in the US there are millions of hunters shooting a couple or three once a year.

 

[RM100]

Firstly the coke thing …. Only done it with a ham Ala nigella and was bl00dy amazing so I’d be willing to try it on shanks ….

Secondly I always remove and burger / mince pile but I LOVE slow cooked shin o beef and want to try ossuco bucco but hardly worth it when it’s 99.9% roe you shoot they hardly seem size for it ….. any monster red shanks greatly accepted!

Guess you could take the shredded meat into a version of birra tacos !

Or take the meat with some reduced gravy and mix thru a tagliatelle with baby picked onions !

this whole thread / forum section is the point of picking up a rifle to me ! Whether it’s for a rabbit or a deer … it’s what can I make with it ?
From a burger to an old school stew or dirty loaded fries with venison mince
Paul

I have made plenty of Osso Buco with Munchak shanks. I would encourage you to try the roe deer shanks as well.

 

[Nimrod1960]

Always vac and freeze munty shanks and lower shoulder/top foreleg. When I have enough I make a slow cook on the bone casserole.
All bones have the knuckle end taken off so all the marrow goes in the sauce. Often put soft dried prunes, chestnuts and orange zest in the mix. Never the same twice but always bloomin good.

As Mrs N says “ darling I could never be a veggie” . My reply “I’d never marry one”.

 

[25 Sharps]

I'm not sure that's the case, pretty sure there are states that harvest more deer in a season than the entirety of the UK.

I doubt that, but a lot of deer stalkers in the uk will shoot more deer in a year than American equivalents in a lifetime. I’m very much an amateur and only shoot 30-40 deer a year. I have buddies, also amateurs/hobbyists, who will be into the hundreds each year.

So for an individual a UK stalker will generally handle many more carcasses that the individual US stalker. The other big difference is we can sell into the food chain so standards are necessarily higher .

 

[25 Sharps]

I agree, it seems that in the UK there are thousands of Gent's killing dozens or hundreds of deer each. While in the US there are millions of hunters shooting a couple or three once a year.

So there’s an estimated 11 million deer hunters in the US, are you saying they all get enough tags and successfully fill them to take 3 deer a year?

Looked at this thread as was butchering a fallow with a buddy last night and the cooking of shanks came up, I’ve just sent him your recipe. Thanks

 

[coldboremiracle]

As I butcher a few more deer from this past week, I figured I'd better try this again. This time with some mash.

 

[coldboremiracle]

To get the marrow I just flip knife over and crack bone with the back of the blade. Simples

Tried this last week, I see what you mean about the ease. But I don't care for the bone splinters that seem to result from it, any recommendations?

 

[Jagged77]

Definitely trying this recipe! Thanks for posting CBM

 

[JockStalk]

Tried this last week, I see what you mean about the ease. But I don't care for the bone splinters that seem to result from it, any recommendations?

I’ve part sawn bones then flipped over and hit from other side. Gives a cleaner break.
though it does kind of defeat the ‘no saw’ idea, it’s still quicker than sawing through.
I’d rather have the odd bone splinter than bone dust from saw - funny old world