Thread: Veni shanks

Talk about upsizing your meals .Just sitting down to Venison shamk for dinner Mmmmmmmmmmmmmm

Shit that looks good!

Originally Posted by Gibo

Shit that looks good!

Yep I would happily chow down on it.

Originally Posted by Old Bastard

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Talk about upsizing your meals .Just sitting down to Venison shamk for dinner Mmmmmmmmmmmmmm

Pffft. Just about make a starter out of that

All done and Just as the Warriors beat the Panthers ,great evening

Yep venision shanks in the slow cooker are bloody good, tahr shanks are also very nice

Originally Posted by Old Bastard

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All done and Just as the Warriors beat the Panthers ,great evening

There is a little left OB.

The old bugger has less teeth than me even Rushy. No way he would munch the bone.

That looks beautiful, love seeing people use all the cuts as they are bloody delicious! Can't stand it when people just take the back straps, why kill something if you're just leaving most of it to rot?!


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Originally Posted by Mac

That looks beautiful, love seeing people use all the cuts as they are bloody delicious! Can't stand it when people just take the back straps, why kill something if you're just leaving most of it to rot?!

Totally agree.

I like the shanks cut up as in osso bucco style too...

Always try to get the whole animal back to hut to bone out properly with no waste ,even take the meat between the ribs/neck meat for sausages /salami .Try to take kidneys and liver if undamaged ,love them as a fry up back at the hut .Not that keen on heart but willing to be converted with a decent recipe

I've got a heart in my freezer waiting inspiration... Am thinking smoked and slow cooked. My favorite cut right now is the neck, boned out the neck of the last stag and along with a bottle of ale in the slow cooker has been making some beautiful stews and pie fillings. Was some good recipes for game in the back of the latest NZ hunting world mag


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Originally Posted by Old Bastard

Always try to get the whole animal back to hut to bone out properly with no waste ,even take the meat between the ribs/neck meat for sausages /salami .Try to take kidneys and liver if undamaged ,love them as a fry up back at the hut .Not that keen on heart but willing to be converted with a decent recipe

Liver with some bacon, mushrooms, onions and a splash of cream on toast is the breakfast of champions


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Regularly have the Liver onions bacon and mushrooms on toast for Sunday brekkie treat ,never added the splash of cream though will give that a go .Agree about the neck meat and have a mate I hunt with gets grumpy if you leave the neck meat on an animal .Next thing Im trying is getting the butcher to add apples and white wine to the sausage mix ,same hunting mates father used to swear by them