HuntStand Hunting App
Why in the hell.........
Whitetail Deer
Contributors to this thread:
[email protected] 05-Nov-21
scentman 05-Nov-21
ND String Puller 05-Nov-21
Ambush 05-Nov-21
badbull 05-Nov-21
[email protected] 05-Nov-21
[email protected] 05-Nov-21
Rgiesey 05-Nov-21
BUCKeye 05-Nov-21
badbull 05-Nov-21
Hawkarcher 05-Nov-21
Jaquomo 05-Nov-21
[email protected] 05-Nov-21
badbull 05-Nov-21
rattling_junkie 05-Nov-21
Jaquomo 05-Nov-21
sitO 05-Nov-21
Native Okie 06-Nov-21
timex 06-Nov-21
Corax_latrans 06-Nov-21
Ambush 06-Nov-21
RT 06-Nov-21
Hackbow 06-Nov-21
orionsbrother 06-Nov-21
John in MO / KY 06-Nov-21
jmiller 06-Nov-21
timex 06-Nov-21
[email protected] 06-Nov-21
APauls 06-Nov-21
Inshart 07-Nov-21
timex 07-Nov-21
Ambush 14-Nov-21
Ambush 14-Nov-21
70lbdraw 14-Nov-21
Cornpone 15-Nov-21
Carbon Defiant 34 15-Nov-21
Vonfoust 15-Nov-21
[email protected] 15-Nov-21
TD 15-Nov-21
APauls 15-Nov-21
05-Nov-21
Why in the hell have I not cooked WT shanks in the past? I listened to a few recipes on you tube, concocted one that fitted my skills and came away with a great meal of tender and favorable meat, made in the crock pot after I braised the shanks, and then placed on a mound of sautéed vegs and then cooked for 5 hours. Poured over a mound of mashed potatoes and washed down with a glass of red wine. Yum.

From: scentman
05-Nov-21
Living the dream bro!

05-Nov-21
I never have either, but that does sound good!

From: Ambush
05-Nov-21
Yup, shank is awesome!! And every ungulates comes with four of them.

The best way is slice/ saw them into 1 1/2” thick slices. The marrow adds a lot of flavour.

From: badbull
05-Nov-21
Paul, off your subject a bit but thinking of cooking wild game, I am wondering what is the best approach to preparing grouse in the field with only a camp type stove. In the past, I've just buttered them, flowered, and fried them up. I know that you have given good recipe advice on bigger (probably tougher) birds so you may have some experience here. Dove, quail, and teal would be in the same category I would think. Thanks for any thoughts that you may have, Badbull

05-Nov-21

Paul@thefort's embedded Photo
In the field , cave man recipe for grouse. # 1, kill grouse
Paul@thefort's embedded Photo
In the field , cave man recipe for grouse. # 1, kill grouse
Paul@thefort's embedded Photo
#2, build fire and then down to hot coals.
Paul@thefort's embedded Photo
#2, build fire and then down to hot coals.
Paul@thefort's embedded Photo
#3. Cut off head, wings, and gut. and then burn off feathers. Place green stick in cavity. (pictured with bird plucked but leaving on skin is better and keeps moisture in)
Paul@thefort's embedded Photo
#3. Cut off head, wings, and gut. and then burn off feathers. Place green stick in cavity. (pictured with bird plucked but leaving on skin is better and keeps moisture in)
Paul@thefort's embedded Photo
#4, roast over fire, turning on occasion until done.
Paul@thefort's embedded Photo
#4, roast over fire, turning on occasion until done.

05-Nov-21

Paul@thefort's embedded Photo
salt to taste and rip into it, just like a cave man
Paul@thefort's embedded Photo
salt to taste and rip into it, just like a cave man
Paul@thefort's embedded Photo
leave the carcass for the jays
Paul@thefort's embedded Photo
leave the carcass for the jays
Paul@thefort's embedded Photo
or any other critter that might show up
Paul@thefort's embedded Photo
or any other critter that might show up

From: Rgiesey
05-Nov-21
Paul, I’m actually not involved in the decision making in my household but my son has been after my wife to cook the shanks. She refused. For some reason this fall she tried it, unbelievably good meals

From: BUCKeye
05-Nov-21
Same here. Cooked the Hank Shaw shank recipe last year and it was one of the best meals I ever had.

From: badbull
05-Nov-21
Paul, great advice, hope to get to try your caveman method with my grandkids for an experience that they would never forget, especially if they got the game themselves. Thanks, Badbull

From: Hawkarcher
05-Nov-21
Best deer meals I’ve ever made have involved shanks. Either cut into disks for osso bucco or whole and shred the meat. Same for turkey legs of which I have two thawing for tomorrow.

From: Jaquomo
05-Nov-21
Cook the grouse over an open fire on a green stick. Season liberally, then toss the grouse and eat the stick because it will be more tender.. :-)

05-Nov-21
NO Lou, that is the carp recipe!

From: badbull
05-Nov-21
Jaq, Ha ha, sounds like the voice of firsthand experience. What if I pound with a rock first? Badbull

05-Nov-21
Yup, they are the best!!

From: Jaquomo
05-Nov-21
Badbull, that might work and give some flavor to the rock, but you'd have to roast it longer than the stick...

From: sitO
05-Nov-21
Have eaten them the same way Paul, not my favorite bird but will do in a pinch. That's a neat pic of the Marten, they've got an attitude!

From: Native Okie
06-Nov-21
I’m not sure about this one, Paul. Sounds like you have been talking with midwest too much. Freaking shanks!

From: timex
06-Nov-21
I've always wondered about shanks. I've always just grund them. I can't help but think that it's the meat texture of them that folks like more so than the flavor except perhaps as mentioned cut bone in. Seams to me that after being in a crock pot for 5+ hours the meat is gonna blend with whatever other ingredients are in the pot along with it. But I can definitely see as how the meat texture would be unique. I'm gonna give it a try some day.

06-Nov-21
My mom always cooked lamb shanks, so venison makes sense apartment from perhaps a CWD concern. State law here says you can’t bring in bone (apart from a cleaned skull or plate) from a “CWD State”, so I assumed that marrow might be an issue. If it’s not, shanks are easier to prepare as shanks than as boned-out and ground.

Another of those parts - along with heart, liver, tongue, kidneys, tripe, brains, etc - which have fallen out of favor just out of the abundance we all have. My parents ate pretty much all of the above, between the Depression and my grandmothers being raised on The Farm…

The crazy thing is that these unfashionable organ meats are actually as tasty as any other part when prepared right. I always loved a bowl of oxtail soup….

From: Ambush
06-Nov-21
Delete: the double post ghost is at it again

From: RT
06-Nov-21
An Insta Pot can transform shanks/neck meat into delicious meals in only 90 minutes.

From: Hackbow
06-Nov-21

Hackbow's embedded Photo
Hackbow's embedded Photo
Hackbow's embedded Photo
Hackbow's embedded Photo
I used to grind the shanks in with burger meat before learning how to cook them. Utilizing crock pots and pressure cookers has made a huge difference over the years.

I've only cooked grouse over the fire. Even though a bit tough, the fresh meat is a welcome break from freeze-dried and pre-packaged stuff on a pack-in hunt. The real delicacy is the grouse liver. Just a few grains of salt then LIGHTLY brown over the fire - perfection.

06-Nov-21
Timely post Paul! We’re cooking shank tomorrow for dinner. Our method is similar.

06-Nov-21
Hank Shaw's shank recipes are awesome!

From: jmiller
06-Nov-21
The instant pot makes them into a delicious meal! I cook them for 60 minutes with potatoes and onions and its fantastic!

From: timex
06-Nov-21
Potatoes & onions in an insta pot for 60 minutes ??? Surely they'd be mush. Perhaps im wrong ....learn me something.

06-Nov-21
Todd, when I use small quartered potatoes, I place them in the insta pot or Crock pot later so they do not get over done. ie, no mush.

From: APauls
06-Nov-21
Oh ya man. Browned shank in the instant pot 45-60 mins boom!!! Awesome meal!!!

From: Inshart
07-Nov-21
Can someone post the recipe - complete from start to finish - please? Or a link to one?

Hopefully I'll shoot a deer tomorrow and give it a try.

From: timex
07-Nov-21
Just do as I did. Google hank Shaws braised shank recipes.

From: Ambush
14-Nov-21

Ambush's embedded Photo
Ambush's embedded Photo
A good Buddy is sitting in my blind with his young son this weekend and all this shank talk got me hungry. I dug out the last two shanks I had. I deboned them and sliced across the grain into 1 1/2” thick pieces. I just finished browning them and now they’ll go into the crock pot which I’ll turn in at noon. When I get back from hunting at after dark they will be ready to eat. Hopefully bring home four fresh ones too.

From: Ambush
14-Nov-21
:double post ghost:

From: 70lbdraw
14-Nov-21
There has got to be room for some fresh NM green chile!?!

From: Cornpone
15-Nov-21
Osso Buco here.

15-Nov-21
I sincerely hope to find you, Paul, in the mountains some day and we can share a fire. You not only have stories galore but have accomplished culinary cuisine.

From: Vonfoust
15-Nov-21
I had been throwing them in the grind pile until about 3 years ago when I saw a MeatEater recipe. Tried Hank Shaws as well. Can't believe I've ground them for 40 years.

15-Nov-21
Hey Jeff, we should plan on that. My wife has always said " if one can read, one can cook".

I grew up back in the day when McDonnell's had only sold a few million ham burgers and only in the US, and many families would sit down and have an evening meal together made in the home kitchen. Lots of good home made cooking back then. Today, well that is another story but thankfully hunters know where their meat comes from and are willing to try new dishes. Thanks for the nice note. Paul

From: TD
15-Nov-21

TD's embedded Photo
TD's embedded Photo
That's some sure shank redemption right there..... =D

Many "tough" meats are tough because of connective tissue, crock pots and pressure cookers are great for breaking down that tissue and it adds a nice flavor to it as well. I've been told it's good to eat the connectives etc for injury recovery and general health too. Gonna have to try Ambush's bone in recipe, that has possibilities....

Grouse can have a bit of texture, but usually nothing like the jerky that's been in the bottom of your pack for several weeks...... It's a really "raw red" meat and if you cook it till the "raw" is gone it can be leather. I think just show it enough fire so it stops twitching.... We debone/breast them then cook the breast and thighs/drumsticks. Now those are something to chew on for a while.....

Fir and pine aren't the greatest cooking fires but good enough for the girls I go out with. And as stated above..... tastes like a five star meal after a week of freeze dried.....

From: APauls
15-Nov-21

APauls's embedded Photo
APauls's embedded Photo
Made myself a little snack on Saturday. The drippings are so dang good ladled back over the meat

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