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<blockquote data-quote="deleted member" data-source="post: 353276" data-attributes="member: 816"><p>i had an old standby and one of my favorite meals.... loins with pan fried onions and ports. deglazed pan w/ cabernet. </p><p></p><p>so, i've looked hard at that osso buco recipe before. then i look at my venison shanks whilst cleaning. besides the fact they look completely unappetizing, they also look like very little meat. please let me know how it turns out and maybe share what you did for prep/clean up. </p><p></p><p>finally, also interested in the spicy hoisin sauce and how it pairs with moose/venison. seems like an odd combo. but, always trying to figure out different ways to enjoy wild game. we've done lettuce hoisin wraps w/ duck before and they were awesome.</p></blockquote><p></p>
[QUOTE="deleted member, post: 353276, member: 816"] i had an old standby and one of my favorite meals.... loins with pan fried onions and ports. deglazed pan w/ cabernet. so, i've looked hard at that osso buco recipe before. then i look at my venison shanks whilst cleaning. besides the fact they look completely unappetizing, they also look like very little meat. please let me know how it turns out and maybe share what you did for prep/clean up. finally, also interested in the spicy hoisin sauce and how it pairs with moose/venison. seems like an odd combo. but, always trying to figure out different ways to enjoy wild game. we've done lettuce hoisin wraps w/ duck before and they were awesome. [/QUOTE]
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