Birria bombs

[mtmuley]

What do you do with the shank? Not a lot of meat there - serving for one at most on a pronghorn.

There are 4 shanks on an antelope. mtmuley

 

[Nick87]

Separate shoulder and shank. Heck, run a meat saw across the shoulder and cut in two. Packages much nicer for the freezer that way.

Its actually pretty easy to disconnect that shoulder blade roast with a sharp knife. Once you get the hang of it. I agree packages much easier.

 

[mtmuley]

Do not saw game animals. Ever. mtmuley

 

[Wildabeest]

Do not saw game animals. Ever. mtmuley

I’ve never seen a need.

 

[INMT]

Do not saw game animals. Ever. mtmuley

I would generally agree, but there was a Texan on here last year that cut some bone in deer steaks that looked incredible. Something novel to try.

I can’t seem to find the post or remember the handle.

 

[Jbotto]

Do not saw game animals. Ever. mtmuley

I think I did it once, I don’t saw anything besides the excess bone off the shank. Whole shoulders for deer and pronghorn. Flatirons and roast off an elk. I like this way a lot.

 

[brocksw]

Elk shank queso birria bomb last night.

 

[CPAjeff]

Thanks for the new idea! Sage grouse never tasted so good - eight hours on low and it was extremely tender!

 

[mtmuley]

Antelope shoulder for hunting camp. Shanks for dinner. mtmuley

 

[Wildabeest]

Giving it a shot with a bone-in antelope shoulder. Had to add a couple of things just because it’s me . Smoked for 2 hrs @ 225’ with apple wood, now in the oven at 300’ for who knows how long .

Had to separate the blade roast from the upper leg portion to get it to fit my Dutch oven. So one piece is almost completely submerged, and the other is almost completely out of the braise. I guess I’ll rotate them every hour or so ‍♂.

 

[huntin24/7]

I made these for the second time last night with 4 bone in antelope front shanks. 4 cups beef broth and a birria bomb on low about 8 hours in the crockpot. Excellent! Every bit as good as Ive ever had at a restaurant.

 

[Addicting]

I just save an elk neck roast to do this with.