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.