Braised Venison Shanks
Please, please, please stop throwing away those delicious venison shanks!
Roasted in the oven and simmered in liquid, venison shanks make exceptional stocks and broths. But when braised osso bucco-style, the delicate, moist meat will impress even the most game-wary eater.
The process takes a few hours, but it can be prepared a day or two in advance and frozen.
A braised venison shank looks great on a plate nestled next to a mound of hot mashed potatoes or creamy polenta.
When it comes to cooking deer shanks, you know, the delicious part that many hunters either throw away or feed to the dog, most of us cut them into 3 or 4-inch thick sections and braise them until they’re super tender. That’s just fine, but if you really want something that’ll make ‘em say, ”Holy crap, that looks incredible!,” try slow-cooking a 10-inch lower leg section in a flavorful sauce. They’ll want to take photos to memorialize what’s on the plates before them.
It’s a shame that deer only have four legs. The process is simple and really doesn’t require a recipe.
See also this Osso-Buco Recipe: http://sportingchef.com/venison-osso-buco/
Pair this with a nice Chardonnay from Michael David Winery.
Braised Shanks
Ingredients
- 4 venison shanks
- salt and pepper
- flour
- ½ cup vegetable oil
- 2 cups onions, roughly chopped
- 2 cups celery, roughly chopped
- 2 cups onions, roughly chopped
- 8 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef, venison or game stock
- 1 cup dry white wine
- 1 sprig rosemary
- 1 or 2 sprigs thyme
- 3 bay leaves
- 1 tsp lemon zest
- 2 tbsp parsley leaves, chopped
Instructions
- Preheat oven to 350 degrees. Dry venison shanks thoroughly with paper towels. Season liberally with salt and pepper, and dust with flour. Heat oil in a heavy-duty oven-safe pot (with lid, like a Dutch oven) over medium-high heat. Add venison, and brown evenly on all sides. Remove shanks from pot and reserve.
- Add onions, carrots and celery to the pot, and lightly brown. Add garlic and tomato paste, and cook for 2 minutes. Add 1 cup of stock, and stir bottom of pot to loosen bits. Return shanks to the pot, add wine, rosemary, thyme and bay leaves. Liquid should always cover the shanks about halfway. Add stock to correct level, and reserve any extra to add later, if needed. Cover and place in the preheated oven for 2½ hours. Check after about 1½ hours, and see if any additional liquid is needed. Add more stock and/or wine if necessary.
- When shanks are fork tender, transfer to plates or platter. Remove bay leaves. Spoon sauce and vegetables from pot over, and garnish with lemon zest and parsley.
Fantastic! Thank you