Venison shanks offer hunters a flavorful, often-overlooked cut

With more than 150,000 deer already harvested this season in Arkansas, many hunters may have skipped one of the most flavorful cuts of meat: the shank. These calf muscles of white-tailed deer are often tough and full of tendons, causing many home chefs to discard them or reserve them for pets.
Steven Rinella, host of the “MeatEater” TV series, has promoted creative ways to cook shanks, which are commonly relegated to the grind pile.

Dr. Jennifer Ballard, former Arkansas Game and Fish Commission state wildlife veterinarian and current director of the Arkansas Natural Heritage Commission, says shanks can be cooked like lamb or goat. “You really have to sear them well at the beginning and then let them stew until the meat is pulling away from the bone,” Ballard said. “It takes a lot longer for venison to cook this way than lamb, sometimes twice as long.”

Ballard recommends braising in a pot or using a slow cooker to break down tendons and silverskin, producing tender meat in a rich broth. She often serves shank dishes over rice or as a stew with bread.

For recipes, including Balsamic Braised Venison Shanks and Jamaican Curried Venison Shanks, visit www.agfc.com/education/wild-game-recipes.

WebReady^TM Powered by WireReady^® NSI