
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Hunting your own meat is a pretty awesome experience. And it comes with an element of responsibility, too. As a hunter, you have a responsibility to dispatch the animal quickly, and use as much of it as possible (one way I like to to that is to turn the bones into venison stock).
The next level up from that would be to get creative with the meat. It’s a common practice amongst Texas hunters to stuff everything with cheese and jalapeno and wrap it in bacon. No matter the protein. Which is absolutely delicious, but perhaps not honoring the meat so much as masking it. Trying to glean 10 pounds of jerky from a small doe is sort of the same concept. As is cutting up backstraps to chicken fry them (THE HORROR! Why would you do that when you could do this?!).
If you are a hunter who also enjoys eating well, I implore you! Don’t cut the shank meat for grind – keep them whole and get experience one of the most phenomenal and underrated cuts on the animal! See, just like with beef and lamb shanks, venison shanks are packed with pockets of collagen that transforms to gelatin while cooking. It’s the same stuff that makes briskets and beef cheeks so sumptuous. I store the vacuum sealed shanks in my freezer until I have two sets to cook with. Also bumping up the taste factor – the marrow from the bone slowly cooks out during the braise, flavoring the liquid which eventually becomes a silky sauce. Heck yes!
This particular recipe is one I am pretty proud of. I mean, I stand by all the food and recipes I share, but there are definitely favorites, and this is one of them. The stout and coffee start off as bitter but mellow during cooking to yield an amazing subtle sweetness, with smokey end notes from the pit cook. All these ingredients are big bold flavors, but they all work. You’re going to have to trust me. But so help me, if you don’t find this as delicious as I did then there is something wrong with you.
Now, go make it.
recipe after the pics
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It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas.
Thinly slicing the meat is the key to these tender flavor packed sandwiches.