Austrian Braised Venison Shanks with Sauerkraut
User Reviews
5
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Prep Time
1 hr
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Cook Time
3 hrs
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Total Time
4 hrs
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Servings
4 people
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Calories
300 kcal
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Course
Main Course
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Cuisine
German
Austrian Braised Venison Shanks with Sauerkraut
Description
Austrian Braised Venison Shanks with Sauerkraut features seasoned venison shanks rubbed in squash seed oil and spices, browned in a hot oven to create a caramelized crust. The braising liquid is built by sautéing bacon and onions, folding in sauerkraut and shredded potato, and seasoning with bay leaf, thyme, and caraway seeds. A hefeweizen beer and stock add liquid and body. The shanks and braising mix cook slowly in a covered pot, tenderizing the meat while blending flavors deeply.
The finished dish has tender, fall-off-the-bone venison with the tang and acidity of sauerkraut softened by potato. Aromatic spices and smoky bacon enrich the profile, while fresh herbs and black pepper enhance the final plating. The recipe suggests serving this rich meat and cabbage combination alongside dense, flavorful breads like German pumpernickel or Jewish rye, and pairing with Austrian white wine or German beer such as a hefeweizen to complement the dish.
Allowing the seasoned shanks to come to room temperature before browning ensures even cooking and flavor penetration. The dish benefits from slow braising in a Dutch oven, which melds the tangy sauerkraut with the savory meat and herbs into a balanced winter meal.
Ingredients
- 1 elk shank or up to 4 venison shanks, large
- 2 tablespoons squash seed oil or sunflower oil
- 1 tablespoon caraway seeds
- 1 teaspoon garlic powder or 2 teaspoons minced fresh garlic
- salt
- 4 lices Bacon
- 1 onion chopped, medium
- 2 cups sauerkraut drained
- 1 1/2 cups potato coarsely shredded
- 1 bay leaf
- 1 teaspoon thyme dried
- 1 teaspoon caraway seeds
- 1 12- hefeweizen beer up to 16-ounce bottle
- 1 cup stock (any kind)
- black pepper chopped, for garnish
- chives chopped, for garnish
Instructions
- Massage the venison shanks with the squash seed oil, then with the caraway, garlic and enough salt to season the meat well. At the very least set this on the counter for 1 hour to come to room temperature, but the seasonings penetrate better if you leave this covered in the fridge overnight. Regardless, when you are ready to cook the shank, preheat the oven to a full 475°F and let the shank come to room temperature while the oven heats. Set the shank or shanks on a rack in a roasting pan and blast them in the oven until nicely browned, about 15 minutes. Remove and set aside for now.
- While the oven is heating, cook the bacon in a large pot or Dutch oven (it needs to be able to fit the shank) over medium-low heat until it's crispy. Remove, chop ans set aside.
- Add the onion to the pot and saute in the bacon fat over medium-high heat until it begins to brown on the edges, about 5 minutes. Add the sauerkraut and shredded potato and mix well. Saute this for a minute or two, then pour in the beer and stock. Mix in the reserved bacon, the bay leaf, thyme, caraway and a healthy pinch of salt. Bring this to a simmer.
- When the venison is ready -- out of the hot oven -- nestle the shanks into the pot, cover it and cook until done. You can do this in two ways: On the stovetop over low heat, or in a 300°F oven. Either way it should take about 3 hours, or a little longer if you are dealing with an old deer.
- You can serve this in one of two ways: As a centerpiece, where everyone pulls of pieces of shank at the table, or you can strip the meat from the bones and serve it on top of a bed of kraut. Don't forget the marrow in the bones! Scoop it out with a spoon and stir it into the kraut for extra flavor. Add black pepper and chives right before you serve.
Notes
- Allow shanks at least 1 hour at room temperature or refrigerate overnight covered for better seasoning absorption.
- Serve with dense breads such as German pumpernickel or Jewish rye to accompany the meal.
- Austrian white wine pairs well despite the red meat base, or German beers like weizenbock or hefeweizen complement the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 656mg | 27% |
| Potassium | 757mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 30mg | 33% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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