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Flanks and Shanks

grilled venison tacos recipe

Photo by Holly A. Heyser

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.

Photo by Holly A. Heyser

Grilled Venison Tacos

I love making these tacos with venison or elk flank or skirt steak, although you could use backstrap, too.
Photo by Holly A. Heyser

Braised Venison Shanks with Garlic

A perfect dish for young deer or antelope. The shanks are braised “forty clove garlic” style and served over mashed potatoes or polenta with some whole garlic cloves and rosemary.
Photo by Holly A. Heyser

Austrian Braised Venison Shanks

A hearty dish good with older and larger shanks, the sauerkraut here is the real star. It’s a perfect cold weather supper you can make in one pot.
Photo by Holly A. Heyser

Braised Venison Shanks with Elderflowers and Golden Beets

This dish looks fancier than it really is. But it is definitely one of the prettiest recipes on this website.
Photo by Holly A. Heyser

Portuguese Style Braised Venison Shank

A much more traditional and homey way to cook venison shanks. This is one of my go-to recipes when its cold outside.
Photo by Hank Shaw

Venison Bulgogi Sandwiches

Korean-style marinated and barbecued venison flank meat, grilled and served in sandwiches. It’s like a kicked up teriyaki.


Braised Shanks with Walnut Liqueur and Gooseberry, from my friend Josh

More Venison Recipes

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