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How to cook a boneless venison shank?

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    How to cook a boneless venison shank?

    A friend of mine gave me a shank yesterday and I'm looking for some ideas on how to cook it. My first thought was to braise it with beef stock, red wine and aromatics in a Dutch oven at 275-300 for 3-4 hours. Also though about smoking it for an hour or two then braising it in the oven to finish. Looking forward to all of your suggestions!

    Ahhhh, the venison shank. So under appreciated! Typically, if it is boned out, I add it to my grind pile. That said, I absolutely love Steven Rinella’s shank recipes. One of his favorite preparations is Osso Bucco. He also has a great braised shank in adobada recipe. I think his recipe is for whole bone in shank, but I don’t see why you couldn’t do it with a boneless shank. You can check out the recipe video here. https://www.themeateater.com/watch/6...adobada-recipe

    in my opinion, the best preparation for shank is probably braising. I haven’t tried smoking it, but I’m not sure how it would turn out. It can be a tough cut and is very lean.

    Let us know how it turns out!


    • Hulagn1971
      Hulagn1971 commented
      Editing a comment
      RickyBobby thanks for the input! I've braised ox tails, short ribs and other cuts so leaning towards that. Might smoke it just for a kiss of flavor then let the braising take care of breaking it down. We shall see!
      (Great video BTW)
      Last edited by Hulagn1971; January 18, 2021, 04:08 PM.

    • RickyBobby
      RickyBobby commented
      Editing a comment
      Sounds like a good plan, I’m looking forward to your results!

    • bbqLuv
      bbqLuv commented
      Editing a comment
      MeaterEater, eat more meat. Low and slow to a silky smooth fall of the bone.
      Great idea, after next season deer season. I am fresh out of dead deer.

    Rinella is pretty good.

    I like to take venison roasts, marinade them in the cabernet marinade I use for tri-tip. (I'm sure I've posted somewhere else here), and then put it all in the crock pot for 6ish hours.

    You could probably smoke it first (to like 120-130 ish) and then put in the slow cooker if you wanted to add extra steps, and some smoke flavor.


    • BFlynn
      BFlynn commented
      Editing a comment
      Marinade I use -

      Tri-Tip Marinade

      1/2 Cup Cabernet
      1/3 Cup Sugar
      1/4 Cup Soy Sauce
      2 Cloves Ginger (or 1/4 Teaspoon ground ginger)
      2 Cloves Garlic (or 1 Teaspoon minced)

      another cup cabernet for the cook.

    Definitely needs some slow water based cooking at some point.



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