🔵 Venison Recipe | Osso Buco & Braised Deer Shanks in Cast Iron Dutch Oven | Cooking Deer Meat
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- čas přidán 21. 08. 2024
- Cooking Deer Meat | Deer Leg Venison Shanks made into Osso Bucco and Braised Deer Shanks. This Osso Bucco recipe for deer shanks is an incredible way to use what is typically consider a not so good part of the deer. You will be amazed at the results. This cook is done in a cast iron dutch oven and is a cast iron deer recipe.
I forgot to mention in the video that you are cooking at 300F in the oven.
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Venison Carne Asada, one of the go to recipes in my cooking arsenal. czcams.com/video/nYagnjqOnYY/video.html
Shank is so underrated! Braise it and its one of my favorite cuts off a deer
Mine too! So wasted by so many, we need to keep getting the word out...
You are so right about the people that throw away the legs and bones away,actually these people don’t know how to cook at all.
They are just waiting to learn, I was one of them once. So glad I learned how yo cook these. Delicacy!!!!
I cannot thank you enough for this recipe. Seriously. I am relatively new to fully processing my own deer. I'm proud to say that I am now 100% self sufficient from field to table. The biggest issue I faced was being absolutely sure to process in a fashion that was presentable to my family. See, I have an 8 year old and 1 year old daughter, and a wife. Neither of them ever had venison until I introduced it to them. My Wife does not eat meat but about 35% of her meals. And half of that is Turkey. She does not like any red meat unless it is succulent. Period. Also introducing it to my girls is one of the most important things to me as a hunter. It is of grave importance that I remove all of the pungent game flavor from my harvest if I am going to feed it to my family. I am a very good cook, or so I am told. Yet it still was a challenge to make sure only the best flavors are presented. It's also important to me to preserve that distinct, one of a kind, venison flavor as well. Balancing act to say the least.
With that being said I am very cautious of any connective tissue such as silver skin, tendons and sinew after all fat has been removed. I choose not to even include any in my grind stock. The problem with that as you said is a lot of waste which I absolutely am against. I hold a tremendous respect for each animal I kill and try to consume and use every bit that I can.
I just cooked these shanks for the very first time from a recent harvest and they were PHENOMENAL!! My family and I thank you! Happy Thanksgiving
I went through the same process with my wife. I wasn't a good cook or butcherer at first. However, after the years and skill piled up I got better and better. Eventually the whole family was eating deer and loving it and she tried it. It turned her around finally.
It sounds like you are doing it right and are good responsible hunter. Good to "meet" ya!
Take me under your wing big bird
I have several years of hindquarters and shoulders my parents are too lazy to break down. I am tasked with meal prep for them now they are aged,. This looks amazing. Thanks!
It will be good to put them to use in this recipe.
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from the moment you said "backwoods ban saw" i knew you were going to break out a sawsall lol
EXCELLENT video and recipe! I will just offer a couple possible suggestions: Definitely try adding carrots to your mirepoix. In fact, after cooking shanks many different ways, I cannot imagine NOT using carrots. And IMO the peppers can be left out altogether, in favor of carrots. Venison benefits from some sweetness, and carrots are a perfect way to accomplish this. Also, some tomato paste cooked with the mirepoix will double the "umami" effect. Tomato paste often calls for some sugar or other sweetness to offset the bitter, but with the carrots that is built right in! Please try it. Thanks for great videos.
Great advice! That’s the beauty of cooking and recipes, making it your own.
@@TeachaMantoFish 100%
Im with ya since ive started making this my grind pile is a bit lighter. My outstanding meals increased dramatical
Yeah man, so good!
Hey, just wanted to say, over the last couple years of being subscribed (I originally subscribed when you posted about your channel on the old VA Deer Hunters FB page), your videos have gotten far better. Not necessarily the content, but the editing, storyline, and your presence on camera. It's super evident with this most recent one! This'll be my first year trying out osso bucco, because like you, I've only ever added shanks to the grind pile.
Taylor G thanks for the compliment! My skills have improved with the time spent on this hobby. I’ve also bought some equipment over the years. I’m glad you are entertained, it’s why I do it. Let me know how your Osso Bucco turns out. 😃
That looks really good. I'm cooking mine now.
Nice! Let us know how it turns out. Are you using the sofrito too?
@@TeachaMantoFish no I gotta use the veggies in the fridge.
That looked fantastic I’m gonna try that today. Great video!👍
seaweed954 you won’t be making a mistake! Let us know how it goes. I’ll also be releasing a venison fajitas video in the next day or two. It came out great!
I’ll definitely let you know how it turned out and I’ll be looking forward to the fajita video for sure. Do you have a recipe for deer heart?
seaweed954 I see you found it. I’ll put a link here in case anybody else wants it. czcams.com/video/-gS671CwYFg/video.html
Wow!!! I’m at a loss for words thank you for this recipe fan-effin-tastic!!!👍💪👊🏼
seaweed954 great!
Top notch, love your videos i will pass them along to friends.
Robert Hikade thanks for the compliment and sharing.
That looks, killer I will never get rid of a shank again. Thanks
You won’t regret it!
sweet music dude
I do mine in the Same Lodge (Black) Dutch Oven ! You even have the same "Salt Pepper" Beard I do and even the same Boot's and Blue Eye's !! My Beard is more Salt than Pepper these day's though !! LOL
Nice! Sounds like you’re a good lookin’ man too 🤣
Looks great!!!! ..and we do need smellavision
Thanks for watching Dank!
I’m cooking some as we speak,I braise mine in Guinness extra stout !
I don’t grind the shanks anymore,haven’t for years
great video but really need to know temp of the oven.
300 F
Do you have a recipe somewhere? I saw someone asked and didn't get an actual answer. Like, how much stock, spices, etc?
Great video....what do you add if the liquid starts cooking out? Water or what?
Thanks in advance
Water
Thanks for watching
What temperature should the oven be? Can I find the recipe online somewhere?
Brianna Lay 350 degrees
Brianna Lay this version is only here.
Mirpoix is onion, celery, and carrots.
Most of the time yes, but no always.
@@TeachaMantoFish i am a classically French trained Chef. Yes, always. People can try to change it now but, in any old French cookbook mirpoix means exactly that.
@@dereksterling Right...
@@dereksterling your wifes boyfriend doesnt ALWAYS make it that way....
@@whiteyfisk9769 lol, your right. I am just classically French Trained. Was Executive Chef at some of the biggest country clubs in west Michigan, but you are right! Lmao.
What was the oven temp? I must have missed that.
300
Oven temp for the three hours?
300 degrees
Recipe?
What temp in the oven ?
@@TeachaMantoFish came out incredible. Thank you
@@TeachaMantoFish
Heads up:
You said 300° not 350° in your description.
@@WBRchase You are correct, 300 is it.
Where’s the recipe?
There
I've been making this for years and I call it meat butter. love the video! : )
Thanks!