RobG
Well-known member
I gave up on the slow cooking of the shanks... cut out the huge tendons, cube them, roll the cubes in flour and brown them, then eat them.
Butchering My own ELK
- Thread starter smccrory
- Start date
Brad Daniel
Member
May have to give that method a try now too....
Another vote for elk shanks here. After trying them for the first time last year I will never turn shank meat into burger again. Elk Osso Bucco they are delicious!
As for grinding I agree with getting as much silver skin off any meat to be ground because I hate it when you keep getting little chewy bits of stuff because some people just throw every little scap of meat and sinew into the grind pile.
As for grinding I agree with getting as much silver skin off any meat to be ground because I hate it when you keep getting little chewy bits of stuff because some people just throw every little scap of meat and sinew into the grind pile.
Last edited:
duckhunt
Well-known member
Started doing my own deer a few years back. I wouldnt have it any other way now. Do a google search and you will find a ton of information.
https://www.youtube.com/user/McClendonMeats/videos
This link will get you to a very good set of videos, for the most part on whitetail.. But like others have said, there is no difference between the whitetail and elk, besides size. Its a decent resource, and some of the other links associated may help you also... Good luck
This link will get you to a very good set of videos, for the most part on whitetail.. But like others have said, there is no difference between the whitetail and elk, besides size. Its a decent resource, and some of the other links associated may help you also... Good luck
