There are 4 shanks on an antelope. mtmuley
Birria bombs
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Nick87
Well-known member
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.
Wildabeest
Well-known member
I’ve never seen a need.
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.
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
Well-known member
Elk shank queso birria bomb last night.
CPAjeff
Well-known member
Thanks for the new idea! Sage grouse never tasted so good - eight hours on low and it was extremely tender!
Wildabeest
Well-known member
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 
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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
♂.
. 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
Well-known member
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
Well-known member
I just save an elk neck roast to do this with.
Wildabeest
Well-known member
Turned out OK. I’ve got a venison neck in the freezer I’ll need to try it with next.
Always a good sign when the bone comes out clean.
Always a good sign when the bone comes out clean.
Nick87
Well-known member
Yup gonna have to add this to the list. I think im all out of neck roast and shanks though.
Wildabeest
Well-known member
I’d say if you’re doing this with game meat, definitely add some tallow or other source of fat. I added about 2T of tallow, and once I separated the fat from the broth after braising, it was only enough for coating the tortillas for the 3 tacos I did tonight and maybe 3 more. No way enough for all the meat that’s left. I’ll be adding more tallow to the remaining broth tomorrow to color/flavor it and then reseparating.
I just added tallow to the braising liquid, but injecting it into the meat might be a better option.
Overall it was very good, although I thought the spice from Bomb was a bit overpowering. I did 3c of homemade beef bone broth, one stout beer and a ~6# shoulder that probably yielded 4# of meat. If I did it again, I might cut the Bomb in half.
I just added tallow to the braising liquid, but injecting it into the meat might be a better option.
Overall it was very good, although I thought the spice from Bomb was a bit overpowering. I did 3c of homemade beef bone broth, one stout beer and a ~6# shoulder that probably yielded 4# of meat. If I did it again, I might cut the Bomb in half.
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Holy hell that was delicious
Caseknife
Well-known member
Agree, the seasoning in one bomb is a bit much. Will probably use the left over meat in taco soup.
