GOODWIN
Well-Known Member
Got 2 bone in front shoulders and some shanks. What should I do with them?
Antelope
- Thread starter GOODWIN
- Start date
Garlic braise the shanks. Look up Hank Shaw's garlic braised shanks recipe
Shoulder? De-bone the meat and use the bones for stock. Either save the flat-iron steaks and grill them, or cut it into stew meat cubes and make this recipe:
French Venison Stew. This is my favorite of all stew recipes. Unfortunately, they're not clear on salt. I finally hit it out of the park this year by salting the wine/vegetable marinade by adding about 1.5 tablespoons of kosher salt to the wine. As for the wine, I love a French Cotes du Rhone. You can get a very tasty bottle for $20 or less. Get two. One to cook with, and one to drink. Also, I omit the olives from this recipe.
http://www.startribune.com/recipe-venison-daube/233316921/
Shoulder? De-bone the meat and use the bones for stock. Either save the flat-iron steaks and grill them, or cut it into stew meat cubes and make this recipe:
French Venison Stew. This is my favorite of all stew recipes. Unfortunately, they're not clear on salt. I finally hit it out of the park this year by salting the wine/vegetable marinade by adding about 1.5 tablespoons of kosher salt to the wine. As for the wine, I love a French Cotes du Rhone. You can get a very tasty bottle for $20 or less. Get two. One to cook with, and one to drink. Also, I omit the olives from this recipe.
http://www.startribune.com/recipe-venison-daube/233316921/
I was going to recommend the same garlic braised shanks recipe.TAFKAP":qxxecpp9 said:
I'm going to have to try the Venison Daube recipe next week. After reading Jim Harrison's food book, I've been cooking more and more classic french dishes with my wild game and they're all turning out great.
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Bone-in shoulder:
-Put shoulder in a freezer bag.
-Blend one can of chipotle peppers in adobo sauce
-Pour in bag with shoulder and marinate 6-8 hours
-Sear on super hot grill. Don't wipe the marinade off. It chars and makes a great flavor
-Put charred shoulder and any marinade left in the bag in dutch oven
-Pour in one good Mexican beer, some chicken broth, herbs, etc
-Braise until meat can be pulled apart
-Use meat to make tacos
-Drink remaining 5 Mexican beers while meat braises.
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-Put shoulder in a freezer bag.
-Blend one can of chipotle peppers in adobo sauce
-Pour in bag with shoulder and marinate 6-8 hours
-Sear on super hot grill. Don't wipe the marinade off. It chars and makes a great flavor
-Put charred shoulder and any marinade left in the bag in dutch oven
-Pour in one good Mexican beer, some chicken broth, herbs, etc
-Braise until meat can be pulled apart
-Use meat to make tacos
-Drink remaining 5 Mexican beers while meat braises.
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GOODWIN
Well-Known Member
Those sound great thawing some out now thanks
AT Hiker
Well-Known Member
Cut out the flat irons!
Purchase a Sous vide, if not already owned. Sous vide the flat irons for 2 hours at 128degrees. Once done get a cast iron pipping hot, while it heats salt n pepper the steaks and rub quality olive oil on both sides. Sear each side for approx 1min, or until golden brown and few crusty spots appear. Tent in foil with a dot of butter on for 10mins while you plate your sides.
I just did this last night and it turned into some of the absolute best venison steak I've ever had. So good that I'm hoping to pick up some doe tags this year if my granddad draws his tag.
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Purchase a Sous vide, if not already owned. Sous vide the flat irons for 2 hours at 128degrees. Once done get a cast iron pipping hot, while it heats salt n pepper the steaks and rub quality olive oil on both sides. Sear each side for approx 1min, or until golden brown and few crusty spots appear. Tent in foil with a dot of butter on for 10mins while you plate your sides.
I just did this last night and it turned into some of the absolute best venison steak I've ever had. So good that I'm hoping to pick up some doe tags this year if my granddad draws his tag.
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GOODWIN
Well-Known Member
Well I was pressed for time trying to hunt the last few days of the season here in MS. Ended up just doing a bone in roast in the crockpot. MS version calls for a few pepperoncinis. Served over mashed taters. Turned out great. Buzzard I did a version of yours a month ago with roasted chili's and served with tortillas. It was a hit.
Tafkap. I'm with ya. Antelope is quickly becoming my favorite venison.
Tafkap. I'm with ya. Antelope is quickly becoming my favorite venison.
