Shank meat - what do YOU do with it?

[Daniel Hugelier]

Yeah, same here in Michigan,

I think my tag is for about 8-9 days, second week of hunting in this area.

Keep cookin!

Dan

[Daniel Hugelier]

Hey Paul,

where do you teach? I also teach, at Schoolcraft college in livonia MI, for last 15 yrs. Used to be an adjunct instructor for CIA.
Perhaps we can do a visiting chef deal one day with game cooking for the students.

Dan

[chefpaul]

Hi Dan,

I teach at Barry Tech Westbury, NY.  Ours is a 2yr program is for juniors and seniors. We get them ready for the real world or they can use it as a stepping stone for Culinary Schools like CIA, J&W ect. We have articulation agreements with about 33 post secondary schools.

Paul

[Al Dente]

I live in Westbury!!!!  We have to get together one of these days.  My buddy opened an awesome range last year, not too far in Hicksville, right off of Old Country Road, behind KeySpan.  It's called C & B Archery.  Ask for Dan.

[chefpaul]

Al Dente,

I live in Hicksville and have heard of C&B but haven't gone there yet. I tend to shoot at Suffolk Archers in Huntington Station but would love to check the place out.
Small world!

[Daniel Hugelier]

Well I hope to meet both you Paul and Al Dente someday. Shuan Webb e-mailed and suggested a bunch of guys who like to cook as much as they like to hunt should put together a hunt. Somewhere tags can be bought over the counter. Each person could do one meal or something like that. We'd sure eat well and get to hunt more if the cooking duties were shared.
Sounds like a good time.........Gumbo, slow roasted and braised pork belly with cider honey, corned black bear and cabbage, what's it sound like to you guys?