Flank steaks are often the cheapest yet most flavorful pieces of meat on an animal. In beef, you’re talking fajitas and skirt steaks. Shanks are the same way: They do a lot of work when the animal is alive, so they are both flavorful and tough. Shanks need long, slow, moist cooking. Cooked this way, they are one of my favorite parts of the animal.
With wild game, both flanks and shanks are — sadly — often cut up into hamburger. A shame. Flanks are thin, long-grained cuts of meat that come from the sides of the belly behind the ribs and under the backstraps. Cut them into as large a slices as you can while butchering the beast, and trim as much membrane off as possible. Roll them up and vacuum seal them for the perfect meat for tacos, Korean bulgogi, or any kind of grilled flank. Always cut this meat against the grain.
Braised Venison Shanks with Garlic
Austrian Braised Venison Shanks
Braised Venison Shanks with Elderflowers and Golden Beets
Portuguese Style Braised Venison Shank
Venison Bulgogi Sandwiches
MORE ON VENISON SHANKS
Braised Shanks with Walnut Liqueur and Gooseberry, from my friend Josh