A Step-by-Step Guide to Cutting Venison Shanks

Venison shanks are an underappreciated cut that can make for delicious stews and braises when processed properly. Removing the shanks from a deer takes some finesse, but with the right technique, you can harvest these flavorful cuts for your wild game recipes.

The shanks come from the front and rear legs of the deer. They contain a lot of connective tissue, which must be broken down through slow cooking to make the meat tender When done right, venison shank meat becomes fall-apart tender and infused with rich flavor.

Shanks are perfect for

• Braises like venison osso buco
• Hearty stews and chili
• Venison broth for soups

Don’t let these cuts go to waste – with careful butchering, you can remove the shanks intact and utilize them in your wild game cooking.

Equipment Needed

To remove venison shanks you’ll need

• Boning knife – A thin, flexible blade works best
• Meat saw – For separating joints if needed
• Cutting board
• Kitchen shears – Helpful for tendons

Sharp knives and proper technique are key for clean cuts. Let’s go through the steps.

Removing the Front Shank

1. Locate the elbow joint and cut above it to expose the joint cavity.

2. Carefully slice around the ball and socket, freeing the musculature.

3. Visualize where the bones meet inside the joint.

4. Insert knife tip into joint and slice connecting ligaments.

5. Twist and apply pressure to pop the joint apart.

6. If needed, use a saw to cut through any remaining bone.

7. Trim away any excess tissue or silver skin.

Removing the Rear Shank

The rear venison shank attaches higher up on the ham:

1. Find the stifle joint and cut through the sheath of fascia above it.

2. Detach the hamstring muscle and expose the knee joint.

3. Insert knife tip into joint cavity and free up ligaments.

4. Cut through stubborn tendons with kitchen shears if needed.

5. Twist and apply pressure until the joint separates.

6. Remove remaining triangular hamstring muscle if desired.

7. Trim and clean up the shank.

Boning for Osso Buco

For osso buco style dishes, it helps to bone the shanks while leaving them whole:

1. Make an incision around one end of the bone.

2. Carefully detach the meat from the bone.

3. Repeat for other end, removing bone in one piece.

4. Trim away any remaining cartilage or silverskin.

This leaves you with a tube of shank meat perfect for braising into fall-off-the-bone tenderness.

Packaging and Storage

Once removed, venison shanks can be:

• Wrapped in plastic and refrigerated for 2-3 days.

• Wrapped tightly and frozen for 4-6 months.

• Cooked immediately and portioned for meals.

Proper storage keeps the shanks fresh until you are ready to braise or stew them.

Best Cooking Methods

To make venison shanks tender, cook low and slow:

• Braise in red wine or broth for osso buco.

• Make a hearty venison stew in the slow cooker.

• Use in chili, soups, or pot roasts.

• Grill over indirect heat, foil wrapped with sauce.

The key is bringing the internal temperature up gradually so the collagen melts into luscious gelatin. Aim for fall-off-the-bone doneness.

Sample Venison Shank Recipe

Try this simple but delicious venison osso buco:

Ingredients:

• 4 venison shanks, boned and tied
• Flour, salt, pepper
• Olive oil
• 1 onion, diced
• 3 carrots, sliced
• 3 ribs celery, sliced
• 4 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• Sprig fresh thyme
• Juice of 1 lemon
• Parsley, minced

Instructions:

1. Season shanks with flour, salt and pepper.

2. Brown shanks in a Dutch oven in hot oil. Remove and set aside.

3. Sauté onion, carrots, celery and garlic until softened.

4. Deglaze pan with wine. Add shanks back in along with remaining ingredients.

5. Simmer covered for 2-3 hours until shanks are fork tender.

6. Serve shanks over polenta or risotto garnished with parsley.

With some skillful butchering, you can experience amazing venison shank dishes like this. Never waste these flavorful cuts again.