Braised Venison Shanks, Portuguese Style
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
4 people
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Calories
620 kcal
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Course
Main Course
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Cuisine
Portuguese
Braised Venison Shanks, Portuguese Style
Description
Braised Venison Shanks, Portuguese Style, involves seasoning venison shanks with salt and setting them aside before browning carefully in olive oil. A blend of whole spices—cracked black peppercorns, allspice berries, crushed juniper berries, cloves, cinnamon stick, and a hot dried chili—are combined with red wine and molasses to create a fragrant braising liquid. Chunks of bacon are fried slowly to crispness and added to the pot, enhancing the richness.
Yellow onions and chopped garlic are sautéed separately to deglaze the pan and add savory sweetness to the sauce. The shanks are browned thoroughly to seal in juices and maintain shape during cooking. The mixture simmers gently, typically in a Dutch oven at 300°F, for several hours, allowing the tough connective tissue to break down into tender, flavorful meat infused with the complex spice and wine broth.
The dish is traditionally served with the fragrant braising sauce spooned over mashed potatoes or pasta, making use of the deep, slightly sweet, and warmly spiced sauce left behind. This slow-cooked recipe focuses on melding gamey venison with Portuguese-inspired flavors for a hearty meal.
Remember to reserve leftovers of the sauce for additional use, as it pairs well with other sides.
Ingredients
- 4 venison shank or 2 large ones, small
- 1 teaspoon black peppercorn cracked
- 1 teaspoon allspice cracked, berries
- 1 teaspoon juniper berries crushed
- 8 cloves
- 1 cinnamon stick
- 1 hot dried chile
- 2 bay leaf
- 4 ounces Bacon cut into chunks
- 1 tablespoon olive oil
- 2 yellow onion minced
- 1 head garlic cloves peeled and chopped
- 1 bottle red wine
- 2 cups beef stock or venison stock
- 2 tablespoons molasses
- salt
Instructions
- Salt shanks and set aside. In a heavy pot with a lid (a Dutch oven will do), put spices and herbs in with the wine and molasses. If your bacon had the rind on it, put that in, too. Turn the heat to medium-low. Preheat the oven to 300°F.
- Pour olive oil into a second pan set over medium heat. Fry the bacon slowly, turning all sides to get crispy. As each piece crispifies, toss it into the pot with the wine. Do not let the wine pot go past a gentle simmer. When the bacon is done, brown the shanks on all sides except the one with the bone; this helps the shank stay together after long cooking. Take your time on this one, and do this over medium heat. It could take 20 minutes. Move the shanks to the wine pot, bone side sticking up.
- Put the onions in the frying pan and turn the heat up to high. Toss to combine. You will notice the onions will deglaze the pan. After about 3 minutes like this, add the garlic and toss to combine. Continue cooking until you hear the sound change: That’s onions losing enough moisture to begin browning. Cook another minute or two.
- Pour in the stock and mix it well with the onions. Bring to a furious boil and make sure you’ve scraped everything off the bottom of the pan. Add to the wine pot, mixing in with all the other ingredients. Make sure the shanks are still bone side up. Cover and cook in the oven for 3 to 4 hours. Venison, being wild, is difficult to gauge doneness — you might have shot an old deer, or a yearling. Each will require different cooking times.
- When the meat is almost falling off the bone, remove it gently and tent it with foil. Fish out the bay leaves, cinnamon stick and as many cloves, peppercorns, allspice and juniper berries as you can in a few minutes. It’s OK if you don’t get them all.
- Puree the sauce in a blender or pass it through a food mill set on a medium setting. It should be thick. Pour over the shanks and serve at once with mashed root veggies and something green.
Notes
- Save any leftover braising sauce to serve over mashed potatoes or pasta for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 25g | 8% |
| Protein | 46g | 92% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 146mg | 49% |
| Sodium | 588mg | 25% |
| Potassium | 1236mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 111mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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