Chital shanks slow cooked in beer. One of Scott Rea's recipes. Bloody beautiful it was.

quote:

Originally posted by Bakes:
Chital shanks slow cooked in beer. One of Scott Rea's recipes. Bloody beautiful it was.

Typical of those living upside down downunder.

It is not enough they drink beer, they cook their meat in it too!

Hope you enjoyed it mate!

Properly cooked by someone who knows how venison shanks are a delightful meal, tasting far better than they would appear to. I've only had them maybe three times, and not cooked in beer, but always remember how good they were.
Great pics Bakes. You make them look just great.

quote:

Originally posted by 30.06king:
Properly cooked by someone who knows how venison shanks are a delightful meal, tasting far better than they would appear to. I've only had them maybe three times, and not cooked in beer, but always remember how good they were.
Great pics Bakes. You make them look just great.

They were not as dry as I was expecting. Bloody nice.

I had to go and buy a six pack of beer just for the meal Saeed as I don't drink the crap! All is good however as my son will finish off the rest

Might need that recipe Bakes. Looks good.

pm me your email Shanks - I can send it to you

Cheers.

One thing I did Shanks was remove the meat, and run the liquid through the stab blender with a bit of corn flour, then reduced it. Makes a real nice sauce. I did also use two stubbies of beer as well as a can of crushed tomato's.

YUM! Why don't you just post the recipe for all of us!?

Here you go

https://www.youtube.com/watch?v=c2zq70LMNes

I envy you Bakes, I'm a big fan of braised shanks.

Vic's wife (Karoo Wild Safaris) did impala shanks one night that I could have eaten my weight of.

easy enough to do - you can substitute lamb shanks for venison but you have to watch out for the love bites if you use aussie lamb

quote:

Originally posted by Use Enough Gun:
YUM! Why don't you just post the recipe for all of us!?

I will save my friend Tony the hassle.

Go and shoot a deer.

Make sure it falls dead in a deep valley.

Get your son to carry it up for 3.7 kilometers, laughing all the way up, telling the poor kid, that you have done this half a million times - you are lying, of course.

Go home.

Skin it.

Hang it in the barn for 5 days, until a slight green tinge starts to form on it, and a good aroma smacks you in the face as you open the barn door.

Get a case of beer, put your choice of cut in, cook it for 10 hours, and eat.

Nothing like it.

Nothing to it.

Warms your sense of taste, and alcohol dependence!

Damn, Saeed, you have a WAY WITH WORDS!

Bakes:

I was wondering why there wasn't
any meat on those bones.

George

They just shrunk up a bit mate. Before shot below...excuse the quail

but you have to watch out for the love bites if you use aussie lamb

Did you learn that method when you hunted in Qld?