Some people may think I’m crazy. Heck, some people KNOW I’m crazy. But venison shanks are one of my favorite cuts of meat from my deer. There are basically three ways to process them:
- Get as much meat off of them as you can and put it in the grinder.
- Slow cook them whole.
- Slow cook them cut up into little disks.
Grinding them is a waste of time, unless you also grind all the tendons too. But who wants that in their burger or sausage? By the time you separate the meat out from everything else, you’ve lost a lot of time for a little meat.