Apple cider braised venison shanks

Discussion in 'Food Corner' started by muddy, Mar 9, 2019.

  1. muddy

    muddy Administrator

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    Holy crap... keep your backstraps and give me your deer legs.

    Take ya a shank... freeze it then cut it into sections. Tie em off. Thaw.

    Dice ya some ginger, dice ya some garlic, mix ya some apple cider, apple cider vinegar, and soy sauce. Brown the chunks then cook at 300° for 4 hours and serve. Holy crap good. Resized_20181111_142400_8673.jpeg Resized_20190305_122320_4427.jpeg received_304740383523655.jpeg Resized_20190305_124557_6226.jpeg received_2260864400818777.jpeg 20190309_113424.jpeg 20190309_121135.jpeg 20190309_122332.jpeg 20190309_162836.jpeg

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  3. muddy

    muddy Administrator

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    3 cups of the juice cooked down for a glaze reduction... served with mashed potatoes or a squash soup 20190309_170234.jpeg 20190309_171720.jpeg

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  4. cybball

    cybball PMA Member

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    Osso bucco. I’ve seen it done on tv but have never tried it. Looks fantastic. I’ll be trying that next fall.


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  5. Hardwood11

    Hardwood11 Well-Known Member

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    Looks tasty
     
  6. Jmac0501

    Jmac0501 PMA Member

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    Cutting them and tying them frozen looks like it might be the ticket!
     
  7. muddy

    muddy Administrator

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    It sure was... and cutting your string 3x longer than you think allows some pretty creative rigging and engineering,which in turn allowed them to ALL stay together during cooking.
     
  8. Jmac0501

    Jmac0501 PMA Member

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    For qty on the Cider vinegar, cider and soy sauce. Did you just do enough to mostly cover the shanks?
    Any idea on ratio of the three to each other?
     
  9. muddy

    muddy Administrator

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    I did about 2 cups of cider, 1 1/2 cups cider vinegar, 2-3 Tbspn of soy, and mixed it. Poured it in and then used beef stock to get most of the meat 2/3 covered. After I browned all the pieces I let them sit while I added 10 chopped garlic cloves and about 4 tablespoon of chopped fresh ginger root. I'd likely half the ginger next time, there was a little "spice bite" on the backside of the meal according to the kids, but not enough to keep them from finishing. Sautee/summer the chopped garlic and ginger in the drippings for 3-4 minutes then add all the other meat and stock and bake at 400 for about 4 hours
     
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