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What's For Dinner?

Jamie

Senior Member
5,660
166
Ohio
any guesses what's for dinner tonight at my house?

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Gern186

Dignitary Member
Supporting Member
10,142
201
NW Ohio Tundra
First time ever making deer ribs. Cut the ribs out of Mallorys doe from last week and prepared them just like I would do regular ribs. They turned out pretty good. I think they needed a little more time in the oven but the flavor was still really good. Not as meaty as pork ribs as expected but I would definitely try them again as opposed to throwing them away.

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Hedgelj

Senior Member
Supporting Member
7,083
178
Mohicanish
First time ever making deer ribs. Cut the ribs out of Mallorys doe from last week and prepared them just like I would do regular ribs. They turned out pretty good. I think they needed a little more time in the oven but the flavor was still really good. Not as meaty as pork ribs as expected but I would definitely try them again as opposed to throwing them away.

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try parboiling or pressure cooking them a bit first to render the tallow and tenderize them, definitely helps in my experience
 
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giles

Cull buck specialist
Supporting Member
Trying to find healthier meal choices I told the wife I wish they made spring rolls without onion. Opened my lunch today and to my surprise!
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She made some man sized for me! Made the sauce and everything. Hot damn! I guess that half hour talk really motivated her. Is that why you talk to Nancy?
 

Jamie

Senior Member
5,660
166
Ohio
I have braised shanks before, but never quite like this. I found a fairly simple recipe that fit the way I prefer to cook. I sawed two 2" thick pieces from all four shins of this deer. You can see in that pic what those look like. I cooked half of them. The other half are still aging and will get eaten this weekend probably. Did all the stovetop cooking and braising in a 12" cast iron skillet. It all fit ok. Fyi, deer shank will take a little longer than beef shank to cook to fall apart tender.
 

finelyshedded

You know what!!!
Supporting Member
31,793
260
SW Ohio
I have braised shanks before, but never quite like this. I found a fairly simple recipe that fit the way I prefer to cook. I sawed two 2" thick pieces from all four shins of this deer. You can see in that pic what those look like. I cooked half of them. The other half are still aging and will get eaten this weekend probably. Did all the stovetop cooking and braising in a 12" cast iron skillet. It all fit ok. Fyi, deer shank will take a little longer than beef shank to cook to fall apart tender.
There are several recipes on line but if you care to share yours please do.🤗👍🏻
 
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Jamie

Senior Member
5,660
166
Ohio
This is what I did, and I'm going to do it again. Very pleased with this recipe. Watch the video. I used beef tallow for cooking the vegetables instead of vegetable oil or olive oil. I might make a roux instead of using corn starch and water to thicken the au jus next time, too. I liked this so much that I may buy beef shanks to make it sometime. :D

Osso Buco — Matthew Augusta
 

finelyshedded

You know what!!!
Supporting Member
31,793
260
SW Ohio
This is what I did, and I'm going to do it again. Very pleased with this recipe. Watch the video. I used beef tallow for cooking the vegetables instead of vegetable oil or olive oil. I might make a roux instead of using corn starch and water to thicken the au jus next time, too. I liked this so much that I may buy beef shanks to make it sometime. :D

Osso Buco — Matthew Augusta

Thanks Jamie🤟🏻

Vacuumed packed for enjoying later.
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MoonLab

Where we’re going, we don’t need roads.
Supporting Member
10,371
145
Tooville
Deer camp is so much fun it’s hard to leave but with rain on the way guys will be back in for breakfast around 10 till play euchre, golf, bowling on the TV like we just finished playing. Time to recharge for tomorrow’s time around camp. Gonna skin and boil my skull tomorrow as well.
Jesse’s stopping by on his way home for a few lattes.🤟🏻👍🏻🍺
Golf?!
 
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