I learned how to butcher a deer watching these videos. I'm definitely gonna be trying this recipe this week!! And I have some fresh venison shanks thanks to my daughters successful youth hunt last weekend.
Had this today, just amazing yum. Butchered the meat myself (following one of your other videos). Such a depth of flavour and soooo tender. Thanks Scott 😊
Thanks Scott. I made this last season and all I can say is the dogs will be getting a lot fewer shanks than they used to. My Mom Used to make lamb shanks this way that were amazing. The meat was so flavorful and the broth had such a great flavor and mouth feel from the collagen.
Very nice Scott. I will definitely be keeping some shanks this coming hunting season (most guys tend to throw them away of strip them to grind) to try this. I think I might add some dumplings with chives instead of mashed potatoes.
Shanks are such a good piece of meat. I use them in home made soups alot! As in Home made soups with lots of veges, these and stock! The meat falls off the bones.
Love it! I just got done butchering deer last night and am going to cook the shanks like this for the Vikings game tomorrow! Thanks for the videos and keep them coming :) Have a great day Scott!
So interesting. Practically no spices! Thanks for showing the parchment paper (sulphurized paper) trick, too. NEVER IGNORE A SHANK. First learned them Italian method, with some celery (or fennel) in. Then, a small tomato, squeezed of clear juices and seeds if need be. I'm thrilled I still have a cock pheasant in the freezer -- another Normandy-style dish coming up, yay! Uprated, shared.
I learned how to butcher a deer watching these videos. I'm definitely gonna be trying this recipe this week!! And I have some fresh venison shanks thanks to my daughters successful youth hunt last weekend.
Had this today, just amazing yum. Butchered the meat myself (following one of your other videos). Such a depth of flavour and soooo tender. Thanks Scott 😊
Gotta love a stewed down shank, bro! My absolute favorite bit. Your plate looked beautiful all done up. Bravo!
Thanks Scott. I made this last season and all I can say is the dogs will be getting a lot fewer shanks than they used to. My Mom Used to make lamb shanks this way that were amazing. The meat was so flavorful and the broth had such a great flavor and mouth feel from the collagen.
Wonderful!!! Made it this week. Used Guinness Ale. Yummmmmmy! Thanks for your recipes!
Very nice Scott. I will definitely be keeping some shanks this coming hunting season (most guys tend to throw them away of strip them to grind) to try this. I think I might add some dumplings with chives instead of mashed potatoes.
I like simple cooking ideas, and this ones a winner!! Cant wait to try using the shanks for something besides grind. Im getting hungry now...LOL
Love this!!!
Lovely just plain lovely
Super :) had my breakfast watching this, super vids mate, keep it up :)
awesome, got to try it, as I do not waste my deer meat, looks so good, get my shanks ready for tomorrow
That looks wonderful Scott and TY for sharing. I've been finding goat meat at our market now and then. We love it. Do you cook goat?
Now that looks really good.. You need to open a restaurant in the States cooking wild game.... I love venison and that is a good recipe.. Thanks
Shanks are such a good piece of meat. I use them in home made soups alot!
As in Home made soups with lots of veges, these and stock! The meat falls off the bones.
Thanks for all the good content Scott. What temperature was the oven on thanks again
It looks so damn good.
Love it! I just got done butchering deer last night and am going to cook the shanks like this for the Vikings game tomorrow! Thanks for the videos and keep them coming :) Have a great day Scott!
Omg man that looks nice
So interesting. Practically no spices! Thanks for showing the parchment paper (sulphurized paper) trick, too. NEVER IGNORE A SHANK. First learned them Italian method, with some celery (or fennel) in. Then, a small tomato, squeezed of clear juices and seeds if need be. I'm thrilled I still have a cock pheasant in the freezer -- another Normandy-style dish coming up, yay! Uprated, shared.
Now don't be briased - this braise is amazing! :-)
awesome. some rosemary or thyme culdnt hurt as wel
Looks great, only problem is our North American white tail has huge shanks. Man that looked very tasty.
Not a problem. More meat--just cook longer.
Making this tonight.
that is the ultimate
Hi Scott Rea, do you have a cook book?
Great recipe! If you didn't vote for Brexit, try adding garlic, thyme and a bay leaf. Quick , while they're still legal!
was enjoying the video until you took a few bites... then jealousy kicked in. Good Stuff. Can't wait to try this.
OK...so show us how to do the mashers!
Banks Bitter!!