Hind quarter butchering

[crappyice]

So I am processing a deer I took this past Sunday and just did one hind quarter tonight. Any advice for the shank potion of the hind quarter. So much sinew and connective crap. I watched some videos that say they jus use it as is for stew but seems too loaded with rubbery bits and not to appealing. How do you all process the shanks?

[Uncle Nicky]

Grind it up.

[DirtTime]

Grind it up.

 

Or use it for stew meat.

 

I hope you had that thing on ice with the heat wave we are haveing.............

[Hock3y24]

I usually leave the hind quarters in roast size cuts, if i feel like steaks I'll cut one up later. Same with stew meat.

[Uncle Nicky]

I think he's asking about the shank portion.

[Culvercreek hunt club]

Go to the recipe section. Someone just post a good recipe a while ago for venison Osso buco.  a knife and a saw and cut right across and save the pieces.  

[Hock3y24]

I think he's asking about the shank portion.

My bad, stew meat, however cutting across is sounds like a good idea also.

[Single_shot]

I can it turns it into mouth watering yum yum.

[BKhunter]

+1 on the osso buco

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[The_Real_TCIII]

My buddy saves everyone's deer shanks and braises and slow cooks them, and has us all over for dinner. He calls it deer ankle night. It's some of the best eating you'll ever have

[crappyice]

Thanks everyone- I like the idea oosso buco I am just still a bit leery about all that connective sinew. DoeS anyone try to process any of that crap out- its a real PITA

[greensider]

clean it grind it todays grinder destroy all that sinu with ease just put it in the burger or what i do is grind my jerky meat and put it in a jerky shooter

[Culvercreek hunt club]

Thanks everyone- I like the idea oosso buco I am just still a bit leery about all that connective sinew. DoeS anyone try to process any of that crap out- its a real PITA

need to tenderize it if you are keeping it. the grinding, canning and slow cooking are the best options. It can take as long to trim all that out as cutting up the rest of the whole deer....lol

[Uncle Nicky]

Thanks everyone- I like the idea oosso buco I am just still a bit leery about all that connective sinew. DoeS anyone try to process any of that crap out- its a real PITA

I used to run a deer processing business. Unless requested otherwise, I would grind the shanks for customers. Over 200 deer/year, never had my grinder clog, mid-size commercial equipment. I just sharpened the blades & plates after the season was over.

 

But if you are going to braise the shanks, the majority of the cartilage will melt by the time the meat is tender enough to eat.

[dbHunterNY]

Like others have said grind it or slow cooker same with other shanks and neck.

[Chef]

Make stew or braise whole, that connective tissue is all flavor and collagen... Makes the stew thick as rich

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