Okay, this isn’t actually an emergency. But it IS one of those things that needs to be said early in the hunting season. Read on.
As many of you know, I’m a huge fan of Hank Shaw, celebrated author of several outstanding wild game cookbooks and my go-to source for anything related to cooking wild game, foraging or fishing. About a year ago, as I was leafing through my copy of Hank’s cookbook, Buck, Buck, Moose (available at Amazon, walmart.com, and Barnes & Noble) I stumbled upon several recipes that really piqued my interest. Unfortunately, the recipes required venison shanks. It never really dawned on me that I wouldn’t have the correct cut of meat needed to prepare the feast. I’ve always been a huge proponent of using every inch of any animal that my Deerslayer harvests. And yet I stood in front of an open freezer looking for a key ingredient that I didn’t have.
Thus the warning! Don’t toss those shanks away. If you know that a delicious meal can be had, why would you?
The recipe that I decided to try was Hank’s Braised Venison Shanks with Garlic.
You can find his recipe and directions here.
The masterful photographs that accompany Mr. Shaw’s recipes are beyond compare. When I tried to serve my shanks “on the bone”, they rolled off the plate and made a mess. I cut the meat from the bones, which didn’t make as beautiful a presentation, but saved my tablecloth… and rug and clothing.
An outstanding dish…. loved by all.
Save the leftovers. I have another recipe for them!
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You made garlicky shanks without me?! I’m feeling so betrayed, right now.
Don’t forget, I now have a fresh batch of shanks that I will fix just for you! I had to have a practice run, you know. xoxo
Shanks are my second favorite cut now!
I need to try this one.
Please do and let me know how it turns out.
It looks very delicious. Some rosemary, mash and peas. I would eat that anyday!!!!
When the daughters saw this post, they insisted that I prepare it when everyone is home from college for the holidays.