VENISON SHANK RECIPE RECIPES

Steps:

• Heat an 8- to 10-quart Dutch oven over medium-high heat.
• Season the shank discs well with salt and pepper.
• Lightly dredge the discs in flour.
• Add the oil to the pot and swirl to coat. When the oil starts to shimmer, sear the shank discs in batches (avoid overcrowding the pan, which will steam the meat). When the meat is well browned on all sides, remove to a plate. Be careful not to burn the bits on the bottom of the pan, as it will impart a bitter flavor.
• Add the onions, carrots, and celery and cook until the onions are browned.
• Add the garlic and cook for 30 seconds until fragrant.
• Push the vegetables to one side of the pot. Add the tomato paste to the empty side of the pot and let it begin to caramelize a little. Once it darkens, stir the tomato paste into the vegetables.
• Add the wine to the pot and scrape up any brown bits on the bottom of the pan. Allow the wine to reduce slightly.
• Return the meat to the pot. Add enough stock to just cover the meat. Bring to a boil, then reduce the heat to low.
• Skim off and discard any scum that accumulates on the surface.
• Stir in the thyme, rosemary, and sage.
• Cover the pot and cook at a bare simmer until the meat is fork-tender, 3-1/2-4 hours. Check halfway through to make sure there is still enough liquid covering the meat; add more if needed.
• About 30 minutes before the meat is done, make the polenta in a 4-to 6-quart pot, bring the water to a boil. Add the salt.
• Whisking constantly to avoid lumps, slowly add the polenta in a thin stream.
• Reduce the heat to medium-low and continue to stir for 15 to 20 minutes until the polenta becomes thick and large bubbles form (kind of like a volcano).
• Remove from the heat and stir in the grated cheese and the butter.
• Set aside, covered. Add milk if needed to loosen up the polenta when you serve it.
• When the shanks are fork tender, remove them from the oven and carefully remove the strings with kitchen shears.
• Divide the polenta among the dinner plates. Top each puddle of polenta with a shank piece. Spoon the sauce and the vegetables over the meat. Sprinkle with parsley to garnish. Serve immediately with grated cheese.

Steps:

• You can keep shanks from an antelope or deer whole. A large elk shank will probably need to be cut in half or thirds. Season the shanks generously with salt and pepper up to two days in advance. Pre-heat an oven between 250 to 300 degrees. Keep in mind that the lower the heat setting, the longer it will take to tenderize. However, a low temperature will ensure juiciness, whereas high temperatures can dry out the meat.
• Heat a large Dutch oven or cast iron skillet over medium-high heat. Drizzle enough cooking oil to lightly cover the bottom of the pan and brown the shanks on all sides. Remove and set aside.
• Add another tablespoon of oil if needed and sauté the yellow onions. Once they begin to brown and soften, add the carrots, celery, and garlic. Season with a few pinches of salt and fresh cracked pepper. Cook a few additional minutes, then stir in the tomato paste. Once incorporated, sprinkle in the flour and mix.
• Return the shanks to the pot and deglaze with red wine and stock. The braising liquid should come a third to halfway up the pot. If it doesn’t, add more stock or wine.
• Drop in the fresh herbs and cover the Dutch oven with a lid. Transfer to the oven.
• Cook for 5 to 7 hours, or until the shanks are fork tender.
• When the meat is tender, pull the pot from the oven and let it rest for at least 30 minutes before serving. At this point, you have the option to serve as is with all the vegetables in the pot, or reduce the braising liquids for more flavor. To reduce, remove the shanks and shred with a fork. Set the meat aside. Use a fine mesh strainer to separate the solids from the liquids. Discard the vegetables and pour the strained liquid back into the Dutch oven along with the shredded meat.
• Place the Dutch oven back on the stovetop over medium heat. Simmer until the sauce has reduced to your desired flavor. Taste and season with additional salt and pepper if needed. Serve over mashed potatoes, grits, or polenta.
• Note: If using a crockpot, brown all the ingredients in a cast iron skillet first. Be sure to deglaze with some liquid before transferring everything to a crockpot. Cook over the lowest heat setting until tender.