Whole Braised Venison Shank Adobada Recipe
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- Опубликовано: 7 окт 2018
- This recipe utilizes one of the most underappreciated but delicious cuts of meat from big game animals. The long braising process breaks down the tough shank meat until it is tender enough to fall off the bone, and the Mexican adobada sauce adds warm, spicy flavors.
For more information on recipes like this, get your hands on the new MeatEater Fish and Game Cookbook here: bit.ly/2ILhiNi
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This is how you get people to accept hunters. Show off the use of the whole animal and the pleasure of eating wild game. Again, stellar job Steve.
100% i love watching his show to because it feels realistic (im not hunter so i might be wrong) and he has a respectful way of treating the animal ! honestly id love to get to eat one of his meal 😂😅👌
I cannot tell you how excited I am for not having to butcher shanks anymore. This is perfect and saves so much time. Thanks for the great recipe!
I love deer shanks in a Dutch oven! Just got done binge watching season seven and all I can say is I need more! I really enjoy small game episodes. Keep up the great narration
That's exactly how I cook lamb shank! Like you said I use a dutch oven rather than a slow cooker but the end result is the same. Braising is so under appreciated in American cuisine. It's a mainstay technique in French cuisine and that's how I came to learn about it. Braising is an awesome technique because it allows you to buy the more economical cuts of meat and turn them into a silky smooth rich dinner!
Made it for a bunch of none hunters, they still talk about it. Thank you meateater for changing how I look at game.
Did you put your slow cooker on low or high?
Looks like a great recipe! I really like to see people using all of their game. Not just to avoid waste but to expose people to delicious variations on what I consider to be the best protein sources. I love that you capture all of the passions of true hunters. Well done!
Steve, I just started following you lately. I wish I would have found you years ago. I love what you do with "this is just ground meat" pieces. That recipe looks delicious. I'm going to buy your cookbook. Thanks again and I love listening to you and Joe Rogan. Keep up the educational and entertaining videos.
Love the video. Thanks for showing us how to use our harvests properly. Keep up the fantastic work. 👍
Wow, yeah i'm inspired to try that! Beautiful results
We've made this twice now and it's SO delicious!! What a great way to use venison shanks. It's not difficult but does take some time, so worth it!
Just made this today, guessing on ingredient quantities because I haven't gotten the cookbook yet, but turned out awesome! Did almost 4lbs of boneless shanks so we have leftovers for tacos or anything else! I started leaving my shanks whole after finding your Ossobucco recipe. What a time saver!!
Shanks a lot
Tiny Supreme I appreciated this.
Ok...
Shorewelcome lol
Shanks fuh nuttin’
Approximately 40,000 unemployed comedians due to covid, and then we get this son of a gun
Cooked this tonight. I'd definitely make 8 cups of the sauce by adding more of the chile water. I did the 4 cups that the recipe in the book calls for and my shanks were a little dry and the sauce cooked down into a paste. the flavors are great though. The book says that it makes about 2 cups, but the last sentence in the recipe says to add water until you have 4, but here its 8cups. I defintiely recommend 8 cups. I braised it in the oven though, so it probably lost more liquid than a crockpot would. I also used a pretty large roasting pan. Next time I'll cut the shanks down to smaller pieces to fit in my dutch oven so that they sit in a deeper layer of the liquid.
I love all the videos. You give me so many ideas to use with my wild game. I am definitely asking for your book this holiday season!
Been watching your show on Netflix ( Australia ) the cooking is the best part keep it up
Yes!!!! Finally another cooking video!!! Love it! Keep em coming!
Made this with Maui axis deer shank. I love the gelatinous gristle . The adobada sauce reminds me of the tacos from my favorite carniceria. I also mixed some lengua in the sauce. So delicious! Thank you Steve!
Im mexican and i aprove that adobada paste
Salsa de Adobo
Shut up bean head
@Tom Stanton butthurt much tom?
@Tom Stanton no mames tom
I dont know adobàda is, but i also approve
I've missed you Steve. Thanks for the shank idea I'll be trying it this year. Cant wait to check out the new season.
I know you shot this video years ago, but this was really awesome video. Extremely well done and informative. Thanks
That looks real good man, thanks for the recipe. Venison is the base of our diet, so anything to mix it up is appreciated
Big fan from Australia. Keep up the solid work mate. This makes me bloody hungry!
I have beef shanks and wasn't sure what to do with them, so im preparing them using this recipe. I was missing a few ingredients.. only had guajillos as far as peppers go, didn't have honey, didn't have coriander.. so I just used some New Mexican chili powder to replace the other dried chilies, and omgggg this sauce is insanely good. Can't wait to try the finished dish!
Inspired to cook the shank for the first time for dinner using the principles of this recipe. Holy sheeeeet it was incredible. Reminded me of short ribs. Never boning that out again. Thank you Steve!
I'm trying this one next - I am doing Shanks for the first time because your always talking about in your shows. I'm doing a Tunisian version out of a Wild Game cook book by Hank Shaw. Absolutely love your show and the stories you tell.
You can also use any recipe for beef short ribs for venison shanks. There are many of these recipes on the Internet. Fall off the bone delicious 😋 Thank you Meateater for all of your videos, I enjoy them tremendously.
This guy is like a country chilled out version of Gordon Ramsey lol
I think you just described Hank Shaw lol
He is actually soooooo different than Gordon Ramsay though
so he's a cook, who is chilled out and country.
Disagree. I’m a big fan of both.
What’s country
Been eating the shanks since 1961 when I got my 1st deer. Not much ever goes to waste. God Bless America 🇺🇸🙏❤
This is very similar to an Indian dish, Vindaloo, which I have done with all cuts of venison. It is great!
I believe with a vindaloo it would need a tomato base. That would be great, deer vindaloo with a very hot spices
I use dried Kashmiri peppers ground fine. They are not unbearably hot, give great taste, and red color. Some Indian restaurants will actually add red food color. But no tomatoes. I will post a recipe on my channel. Please sub and clic the bell. That will be my next video!
Just harvested a Doe. This is happening. Thanks for the recipe!
I got my first deer this fall and Steve is the main reason I have shanks still whole in my freezer. Cant wait to use them in something like this. Unfortunately I cant do spicy.
I just got my first Buck this weekend I will definitely try the shanks this way, by the way the recipe is very similar to one my mom makes with pork and delicious.!!!
You put out awesome and unique content, keep up the great work
Got the cook book and just shot two does and saved the shanks. Can't wait to try the recipe!
Just made this recipe. Thank you brother 🙏🏽
Ive watched cooking on tv / the internet for 20+ years...but man, nothing makes me more hungry and eager to cook than steve`s wild game cooking.
This this be happening in my house in about a week or two. Thanks for helping me not waste the meat!!
Definitely going to try this, looks awesome
Damn you Steve for revealing this secret delicacy (JK). I've been braising elk shanks for years and asking all my buddies to donate their shanks to me instead of throwing them in the grinder or taking them to the butcher. After your show the shanks are now harder to come by :) Keep up the great work of explaining our passion and love.
@john thonig I male jerky out of loins too. But I also make alot of steaks, 2 inches thick. I go through my buddies piles of deer there done with and get the front shoulders, inside loins, neck roast, brisket, ribs, all the skanks front and back, the hearts, you can keep the livers. There good if that's what you like, just not my cup of tea. If I shoot a deer it all gets used except the liver, stomach pouch, kidneys, lungs, the hooves get used to catch coyotes with, the bones get used for bone broth, the head and hide catch coyotes and bobcats that bring me cash, the glands I should save and sale but I don't. But the whole deer pretty much gets used or recycled. That's how it should be. I would try the head and brains but there's alot of diseases going around my neck if the woods and that's where they say it affects. I do eat the tongues. And use some of the intestines for sausage casings. So yeah, we use the whole deer. The fat is about all that gets discarded. BUT next year the fat and trimmings I can't grind and bones after bone broth are going into dog jerky treats I'm going to sale to people
@john thonig my uncle gets the tails to do just that with. Makes good bucktsils for striper
@@treyferguson9393 sounds like your buddies are leaving shit behind
@@treyferguson9393double check your local games laws about the sale of wildlife. If ok, 🤞
Looks good man....I'm glade your back on
Awesome thanks for sharing recipe, so delicious. Congratulations
I am definitely going to try this on my african plains game venison in the freezer
You did fantastic there. The bone marrow is my favorite.
I will give this a try ..... looks amazing ! BTW Season 7 is awesome on Netflix !
Just made this with a deer shoulder - jacked up the heat to 325 for 3.5 hours. Perfection. Thank you.
Looks great, I make adobada occasionally and im gonna try your recipe. I would recommend you blister the chiles not burn them before you steep them. Burning will over power and kill some flavor
This year was a tough year, but hopefully next season, if I get an elk and or deer, I'm going to save the shanks and do that. Looks fantastic!
yep.... I'm trying this!
I take my whole shanks and treat them like pulled pork. Season and smoke at 225 degrees for a couple hours, then place them in foil pans with beef broth, and a bunch of butter and then braise them until they’re fall off the bone tender …. Pull the meat and sandwich it up with BBQ sauce and a creamy coleslaw….delicious
We just did heart kabobs marinated in this sauce and it was amazing
Bob Ross of the game meat world.
Shank you, shank you, shank you Steve! I'm ashamed of how much meat I've wasted over the decades . Spreading the shank appreciation has also become a mission of mine. I take it to holiday dinners and give it to neighbors and coworkers. I had one buddy call me up and tell me he had a new hero besides Jesus, me , for giving him such succulent meat!🤣🤣🤣 I used to be able to fit a mature deer into one medium sized cooler. Since I've been learning from you, I fill two and my processing time is cut down dramatically. Thanks!
Just made a version of this using a large jar of Soffrito as the base, turned out incredible, thanx Steve will never "burger" another shank
Wow looks good!!!
another good one, ty for the video
Will sure try it
Shanks for this great video.
Thanks for the info bud 😊
That looks really good....
Looks damn good. That’s also the most bad ass fork I’ve ever seen!
I actually have two copies of the meat eater cookbook but I wish it came with a digital copy of the recipes for when I’m at the grocery store last minute
Thank you sir🤙🤙
I gotta try it
Everyone needs a friend like Steve, preferably one who likes to do dinners.
Well I have to cook deer meat just about any way you can think of and I actually make a hash that is similar to your shanks with deer season coming on for long this is one I would definitely have to try. So with that being said shanks a lot for this recipe. Anytime I see something with meat eater I instantly click this is by far one of my favorite shows
Adobada is my addiction!!!!!
Oh, yeah, that'll do!! 👍
That looks ridiculously good
I'm a huge fan not just because he's great hunter and very informative, the man can cook his ass off. He has great recipes. Multiple authentic recipes too.
He can cook pretty good for a twink i gotta say
Please post more videos of your cooking !
That Rice is perfect 👌
Steve is the man...once again
That's pretty much the exact same sauce I use for my chili except I use a couple more variations of chilis it's good stuff
I cannot wait for the 12 of November , it's 3rd rifle, hoping for some beginners luck!
thanks awesome
Dam that sounds killer gona try it. 👍
Did this today to make some taco meat from some leftover shanks that were harvested in 2019 and some old Canada goose breast that had been in the freezer. Did everything in a Dutch oven on the pellet grill. Holy smokes.
Hell, yes!
The final product was a surprise for sure. At the start I was pretty nervous. Thought I found the hunter version of Cooking with Jack.
Damn that looks wicked. Im making the shanks into roasts so i can make sandwiches. I love the taste of shank meat. Its like it has a different taste and almost taste like beef. Its soo good. I cant wait till my shank roasts are done. Im hungry. Im also making elk jerky from the sirloin and both rounds from one side of the rear leg. Ill save the other rear meat for steaks now that i know were to get steaks from now thanx to your videos. Good eats man. I love it. Wild meat is the best.
I've ordered the book. I want to eat that.
Thawing this year's doe shacks for Sunday
Your work is complete with me! I’m converted
seen Steve on Joe Rogan. His cook book is amazing. everyone is missing out on beaver lol
I been cooking shanks for years and i get mad at the stupidity and laziness of people who throw it out.i have also corned and pickled it and make Reuben's. Unreal and i do it with wild Turkey legs and thyes as well.Steve you are the man thanks for teaching people by the masses.
Turkey legs should be slow cooked in bbq sauce and then pulled and shredded, put on a cheap white bun, served with a side of potato salad and bbq chips. Much much better than pork bbq
I love deer shanks!
Sooner give away back strap than shanks.
So glad I found this. I hate butchering that part of the leg. What a pain in the ass. This looks amazing and fairly easy. I can't wait to try it later this year
@john thonig I tried this recipe. It took waaaay longer for the mule deer shanks I tried it with, but when it was finally done, it was extremely tender and flavorful. I'll definitely be using this recipe again
Steven hermano, ya eres Mexicano👌
my mom always puts bones in when she would cook and it added tons of flavour, not to mention a popular theory i like to think about is that man gained headway in the advancement of humanity through eating the marrow in bones since we had the intelligence to cook our food
You need to call this series, Simply "Cooking Game." This plays on the pop culture references such as "Rap Game or Trap Game"
Does Steve have a recipe on how to make tatemado. Just like the one where he had couse deer and javilina made in a pot over an open fire down in Mexico....?
Delicious... I'm from México... it is like a mole or birria... you need corn tortillas to make tacos.
Try em over mashed sweet potatoes with candied bacon.
That sounds absolutely amazing! Great idea
My mind is blown. I can't wait to try it, but first got to get these deer to show up in my site
Is it gonna be sweet or savoury after it's done? New subsection.. So learning still
Mmmm deer shank tacos
love me some braised venison shanks.
Talk about an "adobada experience" hahaha am I right? ...guys?
That was an awful attepmt at a pun
@@RainbowzGoesHam that was an awful attempt at spelling attempt
@@RainbowzGoesHam Not an "attepmt." definitely a pun...
😂😂😂😂
@@willyruffhands And he didn't edit his comment or delete it. Good for him, or her, or it
Yum! No I’m hungry!
Holy shit that looks good
Absolutely amazing!!! But We differ in the thought that you would break them and seperate them from the bone, I would eat them without seperating them... mmmmm!