Backstraps are boring

[Jpsmith1]

Shanks are delicious.

Rear shank, cross cut, seared and cooked all day on low.

Add ins/aromatics about 3/4 a white onion, 2 ribs of celery, a couple 'baby' carrots generous handful of dehydrated morels, a couple bullion cubes and about 5 or 6 cloves of garlic and a healthy dash of worchestershire sauce. About a tablespoon.

A nice dark porter to braise in.

When I plated, I took a few of the bigger, nicer morels out, blended the rest of the vegetables into the liquid with a hand blender to make a gravy.

Plain white rice, a shank piece and a nice helping of the sauce with some cooked morels for decoration.

 

[mt terry d]

I'm with you.

Love backstraps too but they can get "boring"
For a change you can filet off a 1/4 inch the long way, like unrolling a sheet
of toilet paper, spread stuffing on it and roll it back up. Wrap with bacon, toothpicks to
hold things in place and bake it.
When done cut crosswise. It's tasty.

 

[Jpsmith1]

I'm with you.

Love backstraps too but they can get "boring"
For a change you can filet off a 1/4 inch the long way, like unrolling a sheet
of toilet paper, spread stuffing on it and roll it back up. Wrap with bacon, toothpicks to
hold things in place and bake it.
When done cut crosswise. It's tasty.

I did something like this. I didn't unroll it like that, I just butterflied it, stuffed with caramelized onions, wrapped with bacon and it was really good.

I want to try a rouladen but being the only person in the house who eats game, it's hard to make small versions of big meals

 

[5MilesBack]

I tried some moose shanks like this and they were still tough after 10 hours in the cooker. Next time I'll try longer.

 

[ProStaffSteve]

Love the slow cooks, but I’m jonesing to throw more back strap on the smoker.

 

[NorthIdahoDude]

True story. My wife and I just discovered slow cooked shanks a few years ago, and now profoundly regret 20 plus years of hunting before that where we just cut off the shanks and threw them in the grinder for burger.

You can also do the neck the same way.

 

[ProStaffSteve]

True story. My wife and I just discovered slow cooked shanks a few years ago, and now profoundly regret 20 plus years of hunting before that where we just cut off the shanks and threw them in the grinder for burger.

You can also do the neck the same way.

I’ll give ya that. Shame how much becomes grind/trash because people don’t know how to cook

 

[mt terry d]

I tried some moose shanks like this and they were still tough after 10 hours in the cooker. Next time I'll try longer.

Something's wrong there.

Here's how my wife does them. (elk/deer)

I just debone and cut the pieces cross grain. Her Highness then throws them into the instapot
with some seasonings on meat/stew for 90 minutes. Then lets it sit for a couple hours on warm.

 

[Jpsmith1]

Love the slow cooks, but I’m jonesing to throw more back strap on the smoker.

I had backstraps for breakfast yesterday, the heart this morning.

No real shade on a backstrap. It's a delicious cut of meat, it's just a little limiting in terms of cooking because, if you over cook it, it loses something.

 

[Jpsmith1]

I tried some moose shanks like this and they were still tough after 10 hours in the cooker. Next time I'll try longer.

Never cooked moose but the same recipe would likely work. 10 hours seems a very long time but game can be more variable than commercial meat.

 

[Jpsmith1]

Something's wrong there.

Here's how my wife does them. (elk/deer)

I just debone and cut the pieces cross grain. Her Highness then throws them into the instapot
with some seasonings on meat/stew for 90 minutes. Then lets it sit for a couple hours on warm.

Instapot speeds things up a lot

 

[Jpsmith1]

True story. My wife and I just discovered slow cooked shanks a few years ago, and now profoundly regret 20 plus years of hunting before that where we just cut off the shanks and threw them in the grinder for burger.

You can also do the neck the same way.

I boned out the neck. How are you handling it for butchery usually? Are you sawing bones? Cutting the joints? That was a HUGE chunk of meat

 

[Ac338]

Neck roast is a favorite in our house. Can get the head off at the joint with just a knife then typically sawzall neck into 2 separate meals leaving bone in. Remove the rest of the esophagus as soon as you can. Brown on hot cast iron or blackstone then braise in oven at 250-275 until all the meat pulls off the bone normally 5-7 hours. Make a gravy with the pan liquid and some mashed potatoes.

 

[NorthIdahoDude]

I boned out the neck. How are you handling it for butchery usually? Are you sawing bones? Cutting the joints? That was a HUGE chunk of meat

Carefully cutting around the joints. I never saw a bone, ever. I don't know if there's any real reason for that other than that's just how I was taught to do it, though, LOL.