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Thread: Venison shanks?

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  1. 15-12-2021, 08:19 PM #1
    gimp
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    Yeah brown in a cast iron and deglaze with the wine, lemon juice doesn't add anything, and I'd soften some aromatics first before browning the meat and add them in. A bay leaf doesn't hurt.
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  2. 15-12-2021, 08:20 PM #2
    gimp
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    Quote Originally Posted by gimp View Post
    Yeah brown in a cast iron and deglaze with the wine, lemon juice doesn't add anything, and I'd soften some aromatics first before browning the meat and add them in. A bay leaf doesn't hurt.
    Everyone's a fuckin chef eh
    7mmsaum, outdoorlad, Beaker and 8 others like this.
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