European trip

[Carvendive]

OK, we've had more sausages than I thought possible. Some ~OK, others good, but so far we've also had 4 pork shanks. And for me I'll take the shanks hands down. BY FAR the best shank (pork knee joint) has been in the Czech Republic at Cheske Kremlov. It was slow roasted (others were deep fried - thumbs down). Roasted, it was jucy, tender and the joint still had plenty of juewa (soft cartalage). It's served with mustard, horseradish, coleslaw and a hearty rye or multi grain bread. OUTSTANDING!!!

When I get home I'll be doing a version if it smoked, slow with apple wood.

Then I'll follow it up with a smoked crumbled sausage inside a dumpling that's smoked a and drizzle with a pork, port wine gravy.

 

[Carvendive]

Tryed uploading the photos but failed... Maybe because I'm on a limited wi fi connection?

 

[tallbm]

OK, we've had more sausages than I thought possible. Some ~OK, others good, but so far we've also had 4 pork shanks. And for me I'll take the shanks hands down. BY FAR the best shank (pork knee joint) has been in the Czech Republic at Cheske Kremlov. It was slow roasted (others were deep fried - thumbs down). Roasted, it was jucy, tender and the joint still had plenty of juewa (soft cartalage). It's served with mustard, horseradish, coleslaw and a hearty rye or multi grain bread. OUTSTANDING!!!

When I get home I'll be doing a version if it smoked, slow with apple wood.

Then I'll follow it up with a smoked crumbled sausage inside a dumpling that's smoked a and drizzle with a pork, port wine gravy.

Glad to hear your trip was awesome and you had lots of good food!

Shanks are amazing!!!
My favorite part of the Deer is probably become the Venison Shanks I save each year. I do a mean Braised Venison Shank recipe with them. See here:
https://www.smokingmeatforums.com/threads/braised-venison-shanks.258083/

I save the Wild Pork Shanks from the hogs I shoot and make ramen noodle soup with them :)
https://www.smokingmeatforums.com/threads/wild-pork-shank-ramen-noodle.277560/

People who have not eaten shanks are missing out!

 

[Carvendive]

Great read of your venison shank recipe. I've added it to my DB. Most guys I know discard them. I'll be putting out requests to all my hunting buddies for shanks.
Thanks!!!

 

[tallbm]

Great read of your venison shank recipe. I've added it to my DB. Most guys I know discard them. I'll be putting out requests to all my hunting buddies for shanks.
Thanks!!!

Thanks!

Man you are going to be so amazed at how good they are! They are better on the bone where you cut the top and bottom of the bone on the shank and have pretty much just the meat BUT all that sawing and clean up is a bit of a pain.
I was using a tree limb lopper to cut/break through the bone but it leaves too many bone chips which are then a pain later while eating.

I've started just removing the shank meat (with the heal meat) and braising it BUT that bone with the marrow adds even more richness to the flavor!
If you only have like a handfull of shanks then it's no biggy taking a hacksaw to them. If you end up with like 24 shanks like we do then you may rethink the hacksaw approach lol

No matter what besure to try it all out and again be prepared to be amazed and watch as all your hunting buddies freak out because they have been tossing that part out all these years! :D

 

[Carvendive]

I know, I won't be able to serve them one otherwise I'll never get any more shanks.
I have a band saw so cutting bones is no problem. We love neck, oxtail and anything else around bones and we use lots of organ meat in sauces and gravy. We don't have boar here but I have friends who hunt black bear. I wonder what "scraps" I can convert into delicious, flavorful main dishes.
Wild turkeys are everywhere here but kind of dry. I'll have to do some research on them as well.

 

[tallbm]

I know, I won't be able to serve them one otherwise I'll never get any more shanks.
I have a band saw so cutting bones is no problem. We love neck, oxtail and anything else around bones and we use lots of organ meat in sauces and gravy. We don't have boar here but I have friends who hunt black bear. I wonder what "scraps" I can convert into delicious, flavorful main dishes.
Wild turkeys are everywhere here but kind of dry. I'll have to do some research on them as well.

Hahhaaha yeah don't serve any to them if you want to keep them all. The band saw will make this so much better.
I've never had the chance to eat bear but I would. I bet you could do the same with bear shanks and other parts like it.
As for wild turkey's I have never been lucky enough to get the opportunity to take them but I think brining them real good would help a lot, that or cutting them into turkey parts and then brining and cooking them so they cook faster would help as well but I'm speculating here :)

 

[Carvendive]

So... Europe...
So far, one place had GREAT pork hocks - Chesky Kremlov (suculient, with plenty of juewa - that clear area that surrounds joints) - others were deep fried (dry) or over cooked - again, dry) and one was so over cooked and dry that I'd describe it as crusty throughout - yuck.

One place had GREAT sausages - the market at Budapest must have had 12 different ones. EVERYWHERE had fantastic dark bread and creamy butter.

The best Goulash, salmon and Lamb was DEFINITELY on board the Avalon Imaginary II (our river cruise ship). Cheese was on par with Wisconsin, creamy - smooth and very flavorful.

All in all, our recipes in SMF - "In My Opinion" exceed what I experienced" BUT I've been here a very short time.

Purple cabbage (actually, all vegetables) - great everywhere!

 

[Carvendive]

So... Europe...
So far, one place had GREAT pork hocks - Chesky Kremlov (suculient, with plenty of juewa - that clear area that surrounds joints) - others were deep fried (dry) or over cooked - again, dry) and one was so over cooked and dry that I'd describe it as crusty throughout - yuck.

One place had GREAT sausages - the market at Budapest must have had 12 different ones. EVERYWHERE had fantastic dark bread and creamy butter.

The best Goulash, salmon and Lamb was DEFINITELY on board the Avalon Imaginary II (our river cruise ship). Cheese was on par with Wisconsin, creamy - smooth and very flavorful.

All in all, our recipes in SMF - "In My Opinion" exceed what I experienced" BUT I've been here a very short time.

Purple cabbage (actually, all vegetables) - great everywhere!