Episode 162: Butchering and Cooking Venison Arm Roasts and Shanks

Wild Fish and Game Podcast

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1y ago 49:16

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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Arm Roast and the Shanks, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.

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Recipes:

Elk Shank Tagine Canapés

Hoppin John with Braised Venison Shanks

Ancho Venison Shank Tacos

Venison Mississippi Pot Roast

Chipotle Venison Pot Roast on Hatch Grits

Show Notes:

Spruce Tip Syrup

Spruce Tip Jelly

High Altitude Sourdough Bread

Adam’s foraging adventures

Wild cherries

Pan Fish Fry-up

Arm Roast

Cutting off the Arm Roast and Shank

Using the table to break tendons

Beefy Cut of Meat

Shanks

Collagen to Gelatin

Cutting down shanks to fit into your cookware

Some of the best international dishes are cooked with shanks

Slow and Low for Arm Roasts

Cross-Cutting Shanks

Sous Vide Lamb Shanks

Elk Shank Tagine Canapés

Hoppin John with Braised Venison Shanks

Ancho Venison Shank Tacos

Venison Mississippi Pot Roast

Chipotle Venison Pot Roast on Hatch Grits

Venison shank sliders

Grinding: The arm roast is great

Never Grind your Shanks!

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