Try this with your deer shanks, instead of grinding them up into burger...
When cleaning your deer, separate the shanks at the joints, and toss them in the freezer overnight. Once frozen, cut them into 2"-3" slices.
Thaw, then brown the slices in butter in a Dutch oven, then add half an onion, half a red bell pepper, a couple carrots and a stalk of celery. Saute until the vegetables start to soften, then add a cup of beef stock, and then put into the oven for 4 hrs on 325. A little salt, pepper and some thyme and oregano.
After 4 hrs, remove the shanks, then add the veggies and remaining stock to a blender, and puree. Make up your favorite cheese grits recipe, add a couple of the shanks, and pour the puree over the top. Venison Osso Buca...
You'll never grind the shanks, again.
When cleaning your deer, separate the shanks at the joints, and toss them in the freezer overnight. Once frozen, cut them into 2"-3" slices.
Thaw, then brown the slices in butter in a Dutch oven, then add half an onion, half a red bell pepper, a couple carrots and a stalk of celery. Saute until the vegetables start to soften, then add a cup of beef stock, and then put into the oven for 4 hrs on 325. A little salt, pepper and some thyme and oregano.
After 4 hrs, remove the shanks, then add the veggies and remaining stock to a blender, and puree. Make up your favorite cheese grits recipe, add a couple of the shanks, and pour the puree over the top. Venison Osso Buca...
You'll never grind the shanks, again.
