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How to cook a boneless venison shank?

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    #1

    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!
    -Fritz
    Tags: None
    #2
    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!
    • Likes 1

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    • Hulagn1971
      #2.1
      Hulagn1971 commented
      January 18, 2021, 04:00 PM
      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.
      • 2 likes
    • RickyBobby
      #2.2
      RickyBobby commented
      January 18, 2021, 04:07 PM
      Editing a comment
      Sounds like a good plan, I’m looking forward to your results!
      • 1 like
    • bbqLuv
      #2.3
      bbqLuv commented
      January 18, 2021, 09:11 PM
      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.
      • 1 like
    #3
    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.
    • Likes 2

    Comment

    • BFlynn
      #3.1
      BFlynn commented
      January 18, 2021, 04:08 PM
      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.
      • 3 likes
    #4
    Definitely needs some slow water based cooking at some point.
    • Likes 2

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