You can't beat the liver when it is cooked correctly.The shank. I am a new elk hunter, having killed my first elk in Nov. I have really enjoyed the other cuts of elk, particularly the tenderloin and backstrap. However, I finally took a rear shank out of the freezer, and after thawing it a bit, cut it into 4 sections with a reciprocating saw.
Tied the outsides up with kitchen twine to maintain their shape and seasoned them according to a NYT Persian spiced shank recipe and let them sit overnight. Finished up the recipe yesterday by browning them off and braising them for 5 hours. Amazing.
If you are looking for that rich, fatty eating experience that is pretty hard to come by on a mostly lean animal, the shank is your friend. After pulling the meat off the bones, scoop out the marrow and mix that in - totally badass.
Overnight me your frozen shanks for free if you don't want them. Thanks.
Totally agree, I had the same experience with my shanks. Like the richest fattiest moistest pot roast you’ve ever had.The shank. I am a new elk hunter, having killed my first elk in Nov. I have really enjoyed the other cuts of elk, particularly the tenderloin and backstrap. However, I finally took a rear shank out of the freezer, and after thawing it a bit, cut it into 4 sections with a reciprocating saw.
Tied the outsides up with kitchen twine to maintain their shape and seasoned them according to a NYT Persian spiced shank recipe and let them sit overnight. Finished up the recipe yesterday by browning them off and braising them for 5 hours. Amazing.
If you are looking for that rich, fatty eating experience that is pretty hard to come by on a mostly lean animal, the shank is your friend. After pulling the meat off the bones, scoop out the marrow and mix that in - totally badass.
Overnight me your frozen shanks for free if you don't want them. Thanks.
yeah I would mostly agree with you on that.... But the heart is just ever so slightly better.The shank. I am a new elk hunter, having killed my first elk in Nov. I have really enjoyed the other cuts of elk, particularly the tenderloin and backstrap. However, I finally took a rear shank out of the freezer, and after thawing it a bit, cut it into 4 sections with a reciprocating saw.
Tied the outsides up with kitchen twine to maintain their shape and seasoned them according to a NYT Persian spiced shank recipe and let them sit overnight. Finished up the recipe yesterday by browning them off and braising them for 5 hours. Amazing.
If you are looking for that rich, fatty eating experience that is pretty hard to come by on a mostly lean animal, the shank is your friend. After pulling the meat off the bones, scoop out the marrow and mix that in - totally badass.
Overnight me your frozen shanks for free if you don't want them. Thanks.