Layered with sinew and covered in silverskin, deer forelegs (or shanks) are an oft-forgotten cut. Wild game expert and ChefSteps contributor David Draper thinks this is unfortunate, since the shanks are the most delicious meat on the animal. Cooked correctly—for a long time and at a low temperature—that tough connective tissue breaks down and dissolves, leaving behind a flavorful, toothsome treat that has you wishing a deer had more than four legs. Got venison in your freezer? Start cooking! Not a hunter? Buy venison from [link http://www.dartagnan.com/buy/venison-meat/?utm_campaign=partnership&utm_medium=referral&utm_source=chefsteps&utm_content=chefsteps-site-venisonossobuco D’Artagnan Foods]!
*OTHER PEOPLE’S IDEAS: A Series From ChefSteps*<br>
*At ChefSteps, we love to cook. And we love to share our top tips and techniques with you. But we’re not the boss of everything, and we learn from our friends and colleagues every day. That’s why we created Other People’s Ideas, a series starring our favorite subject experts. These talented folks are here to help you tackle everything from soup dumplings to pizza pie—and have a ton of fun along the way. You down with OPI? Yeah you are. Let’s do this.*