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Thread: At home deer butchering

  1. #1
    Join Date
    Jun 2014
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    Vernon
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    340

    At home deer butchering

    Hey all I have started butchering my own deer these last 3 years and I have been having piles of fun learning all the cuts and different ways to cook deer meat. Here's a question for the other do it yourselfers, what's the best way to do up deer shank/ forearm? Normally I just cut all the silver skin off and turn it in to ground but it's excessively time consuming and yields very little meat. I find as you pull apart the shank it's just layers and layers of silver skin. How do you all turn deer shank into a tasty meal? I was thinking for cutting off the main layer of silver skin and chucking a few shanks into the crock pot with a bunch of bouillon and water for the day then draining the water and adding a bottle of BBQ sauce for pulled deer sandwiches.
    Last edited by luger; 09-24-2017 at 01:58 PM.
    Lord let me come home bloody, not my own.

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  3. #2
    Join Date
    May 2017
    Location
    Victoria
    Posts
    2,321

    Re: At home deer butchering

    Sounds perfect. I've never had BBQ sauce with deer, but I bet it's awesome.
    When in doubt, just pin it.

  4. #3
    Join Date
    Sep 2011
    Location
    langley
    Posts
    997

    Re: At home deer butchering

    Try an Osso buco recipe.
    Might make an awesome Osso bucko.
    Finland is a neutral country - but the guns point to the east.

  5. #4
    Join Date
    Nov 2013
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    Fraser valley
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    2,467

    Re: At home deer butchering

    Yup, osso bucco is absolutly incredible with the shanks

  6. #5
    Join Date
    Feb 2014
    Location
    Prince Rupert
    Posts
    271

    Re: At home deer butchering

    Usually I bone out the lower part of the leg (knee to ankle, shank I guess although I have never called it that!), and either cut it into chunks for stew, or put it with the grinding stuff. If I am not going to be grinding anything for awhile, it becomes stew meat. Boning it is very easy, just about four strokes. Don't worry about the "silver skin", it is just another part of the meat, membrane I guess. You never see it in the stew!

  7. #6
    Join Date
    Jun 2014
    Posts
    232

    Re: At home deer butchering

    I used to fight for hamburger also, not worth the frustration. I ended up doing some research and found out it's very simple. Just cut the shank out at the knee joints and either keep it whole or debone it and throw in slow cooker. First I brown the meat in a pan with oil, then make sure it's low and slow and covered in beef broth. You don't need to cut out any ligaments or any of the hard to deal with stuff. All of those tough parts actually render down and turn to a jelly like material keeping the meat juicy and adding extra flavor. I've been doing this for a few years now and it's become one of my new favorite cuts on the deer.

    Take meat out and it literally falls apart, serve with mashed potatoes and gravy.

  8. #7
    Join Date
    Feb 2010
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    Mission
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    372

    Re: At home deer butchering

    As said above, the whole shank braised in a crock pot is unreal!

    i will never grind shank meat again.

    Brad

  9. #8
    Join Date
    Sep 2012
    Location
    6-09
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    1,217

    Re: At home deer butchering

    Stew is great from shank. Bit it has to be slow cooked with liquid, for minimum 3 hours, 4 is better

  10. #9
    Join Date
    Dec 2008
    Location
    Victoria
    Posts
    14,124

    Re: At home deer butchering

    Mmmm love shanks makes me want to go shoot a deer lol

  11. #10
    Join Date
    Dec 2009
    Posts
    1,617

    Re: At home deer butchering

    Why, why, why do you guys spend ridiculous amounts of time wasting great food?

    For burger and stew, Leave that silverskin on!
    Throw your steak/roast silverskin trimmings into the burger/sausage pile....

    Silverskin is composed of collagen, and is flavourless. Collagen it what gelatine in made from....
    There is collagen in every muscle cell.


    Grind the shanks WITH the silverskin, or use them for stew.
    I prefer to use them for stew. That is what they are for..

    When cooked for a bit, it will make the best broth for stews and such....

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