Braised Venison Shanks / How to Cook Deer Shanks
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Additional Time
1 d
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Total Time
1 d 3 hrs 20 mins
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Servings
6 servings
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Calories
489 kcal
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Course
Main Course
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Cuisine
American
Braised Venison Shanks / How to Cook Deer Shanks
Description
Braised Venison Shanks offers a method to gently cook tough venison legs by slowly simmering them in a seasoned liquid. After properly thawing and browning the shanks for color, vegetables such as onion, carrot, and celery are sautéed to build flavor. Red wine and venison stock create a rich braising liquid, enhanced by fresh thyme, bay leaves, and tomatoes. Cooking low and slow in an oven ensures the meat becomes very tender, easily pulled from the bone, and infused with the braising flavors. Cornstarch is added at the end to thicken the sauce slightly. This dish pairs nicely with roasted vegetables or mashed potatoes for a comforting meal. The recipe includes tips on proper browning and ingredient substitutions, as well as guidance on reheating and freezing leftovers for convenience.
Ingredients
- 1 tablespoons butter
- 1 tablespoons olive oil
- 4 venison shanks Back legs will serve 2, front legs serve 1
- 3/4 cup onion chopped
- 3/4 cup carrot chopped
- 3/4 cup celery chopped
- 2 garlic cloves
- 1 cup red wine Cabernet sauvignon, merlot, burgundy, etc.
- 3 cups venison stock can use veal, beef or vegetable stock, use low sodium
- 3 tomato chopped
- 1 tablespoons thyme preferably, fresh, fresh, minced
- 3 bay leaf
- 2 teaspoons kosher salt or sea salt; coarse
- 1 teaspoon black pepper freshly ground
- 3 tablespoons cornstarch
Instructions
- Place thawed venison shanks on rack, placed over a rimmed baking sheet, to catch drips. Refrigerate for at least 24 hours. I left mine about 48 hours.
- Remove from refrigerator 1 hour before continuing with recipe to allow meat to come up to room temperature.
- Start oven at 300°F.
- Melt butter and olive oil together in Dutch oven.
- Brown shanks on all sides. Remove to plate.
- Add onions, carrot and celery to pan, if needed add more oil or butter. Saute vegetables, scrapping up the browned bits from the bottom of the pan.
- Once golden brown, add minced garlic and continue sautéing for about 3 minutes. Then add red wine and continue to scrape bottom of pan.
- Add stock, tomatoes, thyme, bay leaf, salt and pepper. Bring to boil.
- Add venison back to Dutch oven. Cover. Braise for 3 to 4 hours until shanks are very tender. Twist meat with fork. If it separates easily, the meat is done.
- Remove from oven and remove shanks to a plate.
- Add 2-3 tablespoons cornstarch to a small bowl. Mix in enough water to incorporate all of cornstarch. (Quantities are not crucial.) Cook over low heat until sauce is thickened, dark and glossy. Add shanks back to sauce.
- Serve with mashed potatoes and your choice of vegetable.
Notes
- Brown the venison shanks thoroughly on all sides to develop flavor before braising.
- If using dried thyme, reduce quantity to 1 to 1½ teaspoons to avoid overpowering the dish.
- Leftovers reheat well in the microwave and can be frozen for up to one month.
- Recommended side dishes include roasted carrots, grilled asparagus, colcannon, grilled potatoes, roasted butternut squash, or parsnips for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 9g | 3% |
| Protein | 74g | 148% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 226mg | 75% |
| Sodium | 383mg | 16% |
| Potassium | 1150mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3357IU | 67% |
| Vitamin C | 13mg | 14% |
| Calcium | 50mg | 5% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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