Flanks and Shanks
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.
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.
- Bulgogi: Korean Barbecued Antelope
- Braised Shanks, done Portuguese style with warm spices
- Braised Venison Shanks, with golden beets and elderflowers
- Braised Shanks with Walnut Liqueur and Gooseberry, from my friend Josh
