Thread: Sunday shanks

Originally Posted by veitnamcam

Scribe has already volunteered for that and I'm picking he has more experience

I should have added that I cut the boney end off venison shanks with a wood saw. This exposes the marrow which helps with fat and flavor as venison is of course very lean. It also helps fit the lanky buggers in the slow cooker

Oh? I spose he would be cheaper in piss than you anyway.