When it arrives to cooking deer shanks, you know, the delectable portion that several hunters both toss away or feed to the pet dog, most of us cut them into 3 or 4-inch thick sections and braise them right until they are tremendous tender.
That’s just great, but if you definitely want a little something that’ll make ‘em say, ”Holy crap, that appears to be like amazing!,” check out slow-cooking a 10-inch decrease leg portion in a flavorful sauce. They are gonna want to get photos to memorialize what’s on the plates before them.
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