Don't throw them shanks out!!
 

Braised venison shanks. 4 hours at 300 degrees. Ingredients include red wine, beef paste, stock, tomato paste, carrots, celery, onions and garlic. Given a deer usually has four legs one deer will heartily feed 4 men as this is very filling and rich.

That’s intresting to say the least ! I usually trim the shank meat off and it goes in the bags that are to be ground up later .

Yeah that's a waste of a great piece of meat meant for braising low and long and slow. The collagen and sinew and even the silverskin all melt to give it a pretty silky texture. Not as tender as veal osso bucco but I've converted more than one deer hunter into shank cookers : )