Comments on: Rainy Days and Braised Shanks

By: impromptu high-protein lunch « Littlebitesoflife's Blog

impromptu high-protein lunch « Littlebitesoflife's Blog — Tue, 29 Nov 2011 20:14:29 +0000

[...] tonight is some leftover venison shank I made last night with this delicious Portuguese recipe. I’m planning to take out the leftover meat, and clean off some of the fat and unappetizing [...]

By: John Carroll

John Carroll — Fri, 18 Nov 2011 00:02:07 +0000

I was just introduced to this site by a friend. A few weeks back I had asked the butcher to save the shanks from my deer rather than grind with sausage meat. I can’t wait to try this. than you.

By: Hank Shaw

Hank Shaw — Thu, 17 Nov 2011 01:20:27 +0000

Christian: They freeze just fine. Wrap them in plastic wrap, then butcher paper. They cannot be easily vacuum sealed unless you have a heavy duty model. The shanks I made this recipe with were frozen…

By: Christian

Christian — Wed, 16 Nov 2011 16:10:03 +0000

Hank, how well do the whole shanks freeze? Any problem with freezing shanks for awhile before braising them? I’ve always been frustrated trying to separate the shank meat from the “compartments” of silver skin on small to mid size deer.

By: Kris

Kris — Fri, 11 Nov 2011 18:35:44 +0000

hank, your pic looks frenched. Any technique to this? french from bottom up?

By: Recipes, death wishes, and hippie hunting ethics | A Mindful Carnivore (sandbox)

Mon, 04 Jul 2011 10:41:43 +0000

[...] Two months ago, I got lucky in rifle season and thought back to one of Hank’s posts about braising venison shanks. Instead of trimming and grinding all those small, tough muscles, I decided to freeze the [...]

By: Tom Dickson

Tom Dickson — Tue, 12 Apr 2011 02:38:56 +0000

The Portugese venison shanks are superb. Thank you, Hank. I think it’s the cinnamon and the molasses.

By: Hank

Hank — Thu, 24 Feb 2011 01:45:02 +0000

Brigid: Yep, they mislabeled. Shank is the “calf” of an animal, not the top.

By: Brigid

Brigid — Thu, 24 Feb 2011 00:26:02 +0000

I’m looking at what is labeled a venison shank in my freezer and it looks like the TOP of the leg, not the calf. Did they mis-label it?