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Author Topic: New to me venison recipe  (Read 1085 times)

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Offline Trax

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New to me venison recipe
« on: April 14, 2010, 10:11:59 AM »
I watched a show on the food network where they were cooking lamb shanks. so this year when I butchered my deer instead of cutting up the shanks for grind up, I left them whole. Yesterday I put 4 of them in a baking pan threw in a large sliced onion, 5 cloves of garlic, some basil, salt & pepper and poured some tomato sauce over the top. I covered it with foil and baked them for 1 hour at 350 and 2 more at 250. took them out of the oven let them cool down. The meat just fell off the bones, I picked all the tendons and what not out of the meat and reheated, served it on top of some pasta.  It was incredible to bad I only have 4 more shanks


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Re: New to me venison recipe
« Reply #1 on: April 14, 2010, 06:23:09 PM »
Now I'm hongry and I jes' et. :)
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Offline WDH

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Re: New to me venison recipe
« Reply #2 on: April 14, 2010, 06:27:44 PM »
I always try to clean off all the sinew and silver skin before grinding the shanks, especially the front shanks, but that is awfull tedious.  I like you approach and will give it a try.
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Re: New to me venison recipe
« Reply #3 on: April 19, 2010, 12:38:47 AM »
 I tried this as well, because of how good lamb shanks are. :) I just take the whole hing leg, cut of the shank, and make a beautiful roast with the ham. Don't take long to butcher a hindquarter this way. :D We usually eat the shank with mashed potatoes. I bet Pasta is pretty good though, next time I will probably try it that way.
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Offline Samuel

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Re: New to me venison recipe
« Reply #4 on: April 19, 2010, 01:21:21 AM »
Sounds awesome...

We dries some of those shanks before and laid the salt to them...made an awesome jerky but was tough as nails to chew.  I judge how good jerky is by how sore my jaw is from eating it!   :D
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