Deer shanks in the crock pot

I've been trying the keto fad this year with some success so far.
So I need high fat meals with very few carbs.
So I put some deer shanks in the crock pot all night last night, done Mississippi pot roast style.
Turned out delicious.

https://i.imgur.com/Gmt1PKD.jpg?3

Looks good! I've thought of trying something like that. There's a good bit of meat there but if you try to trim it out uncooked you wind up with nothing. One of my favorite underrated pieces of venison is the neck. I do the same thing - cook it intact then de-bone and remove the tendons and other undesirable parts. Good eating! Had venison chili today.

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Originally Posted by 6GUNSONLY

Looks good! I've thought of trying something like that. There's a good bit of meat there but if you try to trim it out uncooked you wind up with nothing. One of my favorite underrated pieces of venison is the neck. I do the same thing - cook it intact then de-bone and remove the tendons and other undesirable parts. Good eating! Had venison chili today.

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The unfortunate part about venison neck is if it is a small young deer, yearling, they have the same amount of fascia (deer snot) as the larger deer, just less red meat between the layers of snot. A lot of times I leave the neck on a young deer for that reason.

Quote:

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Originally Posted by 6GUNSONLY

Looks good! I've thought of trying something like that. There's a good bit of meat there but if you try to trim it out uncooked you wind up with nothing. One of my favorite underrated pieces of venison is the neck. I do the same thing - cook it intact then de-bone and remove the tendons and other undesirable parts. Good eating! Had venison chili today.

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I think it tastes better when cooked bone in as well.
This was a medium sized doe and I actually trimmed it all off. It took a while, but with a really sharp filet knife, I got nearly all of it.
And yes, neck roast is great eating. Another cut that is tough if you don't cook it low and slow.
I love crock pot meals though. Doesn't matter the cut of meat, 8 hours on low and it's falling apart.

Not wanting to waste it we always tried to cut up the shanks. What a watse of time. We finally gave up on them and threw them away for several years until we discovered what Osso Bucco was. NEVER again will I throw away another shank. GOOOOOD eating

I like to slow cook the shanks for stew. I actually cut off the condyles so that the shanks could fit completely into the pot. What I found is that after slow cooking them the marrow cooked down into the base and made for a tastier stew. After 10 -14 hours of slow cooking the meat easily falls off of the bone. Connective tissue cooks down into the broth. When it is refrigerated you can see that it congeals and becomes gelatinous. Once reheated its liquid again. I like to cut out the large tendons and get a good amount of silver skin off. Once the silver skin begins to pull away the muscle meat I leave it alone and cook it. I wish it was easier to post photos.

Looks great!!!

That makes me hungry.

I brown them but like to make sure they cook slow enough to fall apart. A secret ingredient is a 12 oz can of V8. It adds flavor and moisture more than water and bullion.