Thank you Instant Pot and Bowsite
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So I've been trying a bunch of cuts of meat that I never grew up using thanks to bowsite. My latest venture was a moose shank I just pulled from the freezer. I brought my instant pot to work and a little after mid-afternoon headed to the lunchroom to season, and brown my shank and hit the start button. A few minutes of prep and I set it for 80 minutes. Ohhhh the number of people I could have caught in a leg-hold that drifted over to the lunchroom to smell the delicious smells.
Anyways, after 80 minutes I grabbed my instant pot, swung by my daughters day care, and headed home. Quickly mixed some corn starch and cold water, added it to the juices at the bottom of the pot, and threw some leftover quinoa in the nuker. Daughter and I had a wonderful meal of moose shank, quinoa, carrots and gravy. Super fast, and delicious. It really is amazing how that silverskin and everything breaks down into the most delicious almost jelly like substance. Even my wife who is repulsed at silverskin dug in when she got home from a soccer game.
One day previous when outlining my plans in the lunchroom at mid-day my dad (also an instant pot owner) says no way that shank is going to be edible. No way. Thankfully there were about 4 other people eating lunch at the time when we placed our bets. I brought him some leftovers today and he ate crow, well moose and thoroughly enjoyed it. So besides a great meal, I got to have my dad admit he was wrong in front of multiple people which is nearly as enjoyable as a great meal of moose shank ;) Unbelievable what a pressure cooker does to that stuff.
So once again, thanks as I really seem to be maximizing my cuts nowadays!
I was going to post something about "instant pot" but that was like having a 16" slowpitch softball lobbed in....
APauls, you have just experienced Mooso Buco, which is about as good as it gets. For some variety try adding some sauteed onions and garlic and a few ounces of Tomato Sauce next time. Veggies can be added late in the process if you wish (so they don't overcook). You can serve it over pasta rice or bread. Just don't invite too many people over, or you won't have much left over.
Man, now I'm hungry.
I used to trim neck meat so much that it was hardly worth the effort it took when it came to grinding. I decided to keep it whole (boned out) and make a neck roast in the instant pot and it was unbelievable how the connective tissue melted down. Same with the shanks like you experienced. It has opened up a whole new world to preparing game meat for me.
Just had whitetail shanks for lunch. Browned in a large skillet, then smoked on the pellet grill for a few hours at 250º in a bath of beef broth, tomatoes, and whole garlic cloves. Finished in the oven at 300º until the meat fell off the bone. Delicious over brown rice!
APauls, I'm assuming you cut the meat off the bones or do they make a mega-size instant pot now?
LOL^^^ Yes I had cut the meat off the bone. Wouldn't complain about a bigger Instant pot either ;) tobywon I hear you I tried neck meat the first time and it was so amazing that's why I decided to try the shank.
Ace - I'll have to try the tomato sauce thing - sounds delicious. Last time I did the neck meat for the same type of thing I also added potatoes, onions and carrots for 8 minutes at the end and had the whole meal deal.
Jaquomo, yes as I'm sure you Colorado guys have heard you are no longer alone. Our great nation is now the source of instant pot. Although I have heard demand is so high you might need to wait.
"Although the demand is so high" I like what you did there, Apauls.
Although also stuck in CO with Lou and a lot of pot smoke (nasty stuff). have to admit I am lost. What’s an “instant pot”?
Saved my deer and elk shanks last year and was thinking about putting them in the smoker and then slow cooking in either a cast iron or the slow cooker today.
Fancy name for pressure cookers... your grandmother probably had one.
Treeline I found an osso bucco recipe and did it with deer shanks last year. This year I’m saving every shank I can get my hands on. It was out of this world.
Thawing out some deer shanks now... Looking forward to it:-)
Braising like you plan to works just fine, Treeline. Just takes longer.
My dad always called his pressure cooker "the poor man's microwave".
Treeline, its a combo of sauté, crock pot, and pressure cooker in one. Saves a ton of time. Made steel cut oats in 20 minutes compared to 8 hrs. in a crock pot.
Treeline those are some cute little shanks. Here’s what I just took out of the freezer after seeing this thread. =D
Post some after pictures!
Deer shanks are my favourite
Probably getting a instant pot today, been waiting on a sale
I would have never believed how good shanks are, but they have become one of my favorite cuts. I have no insta pot but the crock pot works great too. We had shanks Monday, added a cup of water and a package of onion soup mix and let it cook all day.
In the smoker with a little jerky:)
In the smoker with a little jerky:)
In the cast iron with some garlic, beef broth, and onion
In the cast iron with some garlic, beef broth, and onion
Yup, shanks and especially deer neck roasts are great, browned and then in a slow cooker. The pressure cooker would mean you can eat it way sooner!
Has anyone ever used the “Can Cooker” instead of a pressure cooker? Much the same idea, just way cheaper, plus more portable.
And “chislet” is another fantastic Bowsite tip I wish I knew about years ago!
The can cooker is $129.99 here at cabelas, so no cheaper
Carcus, I saw the Junior Can Cooker in Edmonton Cabelas for $68, I think. That’s the size I’d get for camping anyway.
Are they done?
5 hours at 220 F
Bought a Jr Cancooker at Walmart on sale for $10 a couple months ago. Love that thing.
Yes canning is the same. Because as you can it you essentially pressure cook it in the jar then it just seals
That turned out awesome!
Will have to pick up a pressure cooker (instant pot) for the next set!
Looks good, Tavis! Next time, take all that juice at the bottom and thicken with a little corn starch to make gravy for those taters.
If you didn't cut the shanks into medallions, you had shanks. If you medallioned them, you had version of Osso Buco minus the tomato base. I prefer Osso Buco cooked like a shank. But, all of it is delicious.
Braised Shanks have become my favorite meal. Of all time. Actually, any of the front quarters prepared that way is off the planet. It just melts all the undesirable stuff into yumminess.
I made Osso bucco last year and the meat was fantastic. I tried the marrow and didn't much care for it. I know that is one of the main draws of that dish.
Gotta try that stick, I still have some in freezer. I typically make pot pie after instant pot turkey legs. Gotta try chat Chinese twist.
Welcome back stick! ;-)
I can vouch for stick’s recipe- had it last year when I went down for a Spring turkey hunt- top notch! : )
Bought a instant pot today, cant wait to use it
Drove down to the “big city” super Walmart in Eagle County looking for an instapot today...
Took the meat out and mixed up flour and water for gravy the pot. Then tossed the meat back in. Yummy!
Not sure about wild turkey skin, stick. Never left it on.
Did get a pressure cooker today. Looked at the instant pot but got sucked in to the Ninja that is a combination pressure cooker and air fryer. Will have to give it a try soon.
Anybody eat the marrow? I’m going to give it a shot here in a few but it doesn’t exactly look appetizing. The rest of it on the other hand looks delicious!
I did last night. It wasnt too bad but the texture is like a luggie.
It was ok. It tasted like a combination of unflavored meat with a hint of seafood. It tastes better than that visual. Not something I’d seek out but it wasn’t bad.
Treeline, let us know how the ninja does, my wife wants one of those as well.
We used the air fryer for Brussels sprouts and they were perfect. Looking at being able to pressure cook then crisp up may turn out some amazing possibilities! Thinking this machine may be the bomb!