Recipe: Braised Venison Shanks

When processing deer, some people tend to toss the deer shank aside or throw in the grind pile as it can be a tough piece of meat. The key to cooking shanks is low and slow. Here’s how to braise venison shanks so they easily fall apart.

Recipe by From Field to Plate

VIDEO: How to Remove Venison Shanks

Ingredients

Venison shanks 
1/2 cup flour 
1/4 cup salted butter 
3 garlic cloves, minced 
1 white onion, minced 
2 celery stalks, finely chopped 
2 medium carrots, finely chopped 
1/2 cup white wine 
2 cups diced tomatoes 
3 oz tomato paste 
1-2 cups venison or beef stock 
Salt and pepper to taste 

Directions

1. Dredge the shanks in the flour.
2. In heavy bottom pot or Dutch oven add butter and melt.
3. Add shanks to the butter and brown the outside, remove 
4. Add onions and cook until tender, add carrots, celery and garlic, add until garlic is fragrant
5. Add wine and deglaze the pan, stir in broth and tomatoes
6. Return the shanks, making sure they are submerged in the cooking liquid. 
7. Place lid on and cook low until shanks are fork tender. Oven 4-5 hours at 300º or stove top over med-low for 4-5 hours 
8. Remove and serve alongside your favorite mashed potato recipe. 

The next time you are processing your deer, venture further than deer steaks and grind and make sure you keep the venison shanks!

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