What To Do With Less Desirable Cuts Of Venison ? Braise It!

[BilletHead]

Ok I cross bowed an old doe last Sunday morning. Got her skinned, quartered up and in the spare fridge to cool down. Of course did the tenderloins up that day. Seared and nice and rare. Melt in your mouth rare and oh so good. Just a coat of olive oil and rosemary from the garden,

Now to the task at hand. The tough stuff. While working up one of the rear hindquarters I just separated the muscle groups like normal. You have your generic roasts and then the lower roast like what I would call the upper shank or just the shank. Normally I would fillet out this piece in pieces working out the sinew or leaders. This would go into the grind pile. Did not want to mess with one deer right now to grind so what to do with this tuff stuff? I did not even work out the leaders this time.

I am a fan of Steve Rinella the Meat Eater http://themeateater.com/category/recipe/ . I had watched a show where he had braised some shanks. So I thought I might try it. I did a search for braised venison. A plethora of recipes showed up on the internet. The one that caught my eye was posted on game and garden, http://gameandgarden.com/cooking/wildgame/braised-venison/ Now I did this pretty close to her instructions but did deviate a bit. Maybe more meat, guessed at the potatoes and also used minced jar garlic. The fresh button mushrooms were a bit big but half them I did and where the heck do you get the size of tomatoes ounces canned? So I did two small cans. also instead of red wine I used some pumpkin beer, two bottles worth overnight marinade. I like seasonal pumpkin beer like pump kick. The stuff I used was Schafly and it was a good use for it because it did not trip my taste buds. On the above recipe it is just cooked a couple of hours plus thirty minutes. I had read that to braise you need low, low heat for a longer period so I did my batch for almost six hours, yes six on the stove top. We have a simmer burner and I put it as low as it would go. The results were amazing! All of the tough cut leaders/ gristle / sinew just gelled up and disintegrated. The dish melted in your mouth. Served it with pan toasted crusty bread. This dish is a keeper and my belly is full and satisfied and Mrs. BilletHead is happy I cooked while she was at work! I should of done a step by step but did not so this is what you all get,

BilletHead

[Guest]

deleted

[Feathers and Fins]

On my menu now

[Chief Grey Bear]

I thought crossbows were only allowed during the Firearm portion?

Was that changed?

I knew there was some discussion but hadn't heard of any change.

[BilletHead]

Exemption Chief. Shoulder is shot. Got to do what I have to do to keep going,

BilletHead

[Chief Grey Bear]

See what you get for not reading every thread?

Now don't let it happen again.

Personally I think they should be allowed during the archery portion. They are a blast to shoot!

[rps]

If a braise can tame sheep shanks and ox tail, it can handle deer. I think a shank braise is one of the best meals off an animal. I am glad you tried it.

[ness]

Yeah, some of the toughest, fatty, gristley cuts have the best flavor -- just got to cook them the right way. That stew looks incredible. My kind of eats right there. Did you cook with the beer or just marinade?

[BilletHead]

Ness used the beer to marinade and then the reserved liquid added to the pot.

Rps yes I am too very glad I tried it,

BilletHead