Like you, I've usually used those leg sections either for stewing or grinding.
Recently, however, I saw where somebody used them to make a venison version of occo buco. What you want to do is cut those shank pieces, crosswises, into pieces about 2" thick. You'll need some sort of bone saw for this.
I haven't tried this, so don't know what they do about the potential gaminess of the fat and connective tissue. But it sounded like an interesting alternative.
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