Braised Venison Shanks Recipe | How to Cook Deer Shank
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- Опубліковано 3 лип 2024
- Venison shanks are often overlooked by hunters and cooks alike, because of their unappetizing silver skin, connective tissue, and overall tough looking exterior. That being said, if you give shanks the right amount of attention and care, you'll end up with one the most tender cuts of deer meat around. This braised venison shanks recipe, takes the unassuming deer shank, adds a little time, heat, moisture, herbs, and pressure to turn this tough looking wild game into a rich buttery plate of meat you'd swear was prime beef. Follow along and let me know what you think of my venison shanks recipe!
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Ingredients:
1-2 Venison Shanks (I cook with 1 in the video but ingredients can accommodate 2)
1 Tbsp. Olive Oil
2 Tsp. Kosher Salt (Roughly 1 for the meat, and 1 for the pot)
2 Tsp. Ground Pepper (Roughly 1 for the meat, and 1 for the pot)
1/4 Cup Red Wine Vinegar (You can sub 1 cup of red wine if preferred)
2 Tbsp. Balsamic Vinegar
3 Cups Venison Stock (You can sub Beef stock or even Chicken Stock)
3 Tbsp. Tomato Paste
4 Cloves Garlic Minced
2 Tbsp. Herbs De Provence
2 Bay Leaves
2 Fresh Sprigs of Rosemary
Musket Powder Black Label (Optional, see below for link)
Supplies:
Medium Sized Oven Safe Pot or Dutch Oven (Amazon Link: amzn.to/3A8wpt7 )
Working Stovetop Range and Oven
Soup Ladle (Amazon Link: amzn.to/3omz8x4 )
The good folks at Musket Powder Seasoning have offered me a discount code I can pass on to my viewers!
If you like BBQ rubs and wild game seasonings with exceptional taste and versatility, give Musket Powder a visit, and pick up a bottle or two. I highly suggest checking out their black label for venison.
Use Discount Code: TEXAN10 and receive 10% off your entire order!
www.musketpowder.com/
Thank y'all so much for watching! If you have any questions, or if there's anything you'd like to see, feel free to leave a comment below. I'm always up for talking food, trying new things, and helping others discover new recipes.
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-Drew - Навчання та стиль
If you're looking for a helpful list of Wild Game Processing tools I use, make sure to check out my Amazon storefront!
Amazon Link: www.amazon.com/shop/outdoorindoortexan/list/M031SSB2XKU0
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This is an amazing recipe. I keep coming back to it time and time again. So good!!
Thanks so much for the comment, Curtis! You made my day. I’m happy to hear you’re loving it! I’m actually thawing some shanks out in the fridge to cook this up either tonight or tomorrow. It’s definitely a crowd pleaser whenever I get that pot simmering and the house fills up with the aroma.
the best recipe for venison never use different recipes again Thanks for sharing this with us
Thanks so much!
Hi Drew, This recipe is a home run. I have used your recipe for all kinds of venison roasts and they have turned out amazing. Thank you for sharing!!
Thanks so much for leaving the kind words, Curtis! This one works on so many various cuts and can be tweaked this way and that so there’s always something new to play with. It’s a mainstay in our house as well. Enjoy and thanks again.
Absolutely wonderful and so delicious! Thanks for sharing.
Thanks so much, Chef!!
I'm definitely doing this with my next deer. Thanks for sharing!
Awesome, let me know how it turns out!
Great job. Looks delicious and I am giving this recipe a try today
Awesome to hear, Josh! Let me know how you like it and thanks for watching!
can't wait for deer season!
Amen to that!
Looks perfect and that broth looks delicious 😋
Thanks so much, Carroll!
Looks good!
Thanks so much!
great video!!!
Thanks amigo!
Thank you!
Happy to help! Thanks for watching!
Yummm. I was just given several shanks from the axis deer that are running wild here on Maui. I can't wait to give this a shot this weekend.
That’s awesome, Marcus! Enjoy and let me know how it turns out. Aloha from Texas.
Excellent tutorial! BUT...for those viewers who do not keep balsamic vinegar on hand, DO NOT despair! Simply substitute ANY vinegar in the cabinet and add something sweet to it, such as maple syrup, honey, or brown sugar. You will NOT notice any difference. You can even forego the wine and use Worchestershire sauce or steak sauce. The specifics do not matter! By far the most important aspect is "low and slow" cooking so the shanks render down the collagen and connective tissues that cause toughness. Good luck!!
Thanks for the tip, Jake!
Might have to start hunting after watching this 😜
Haha well you know a Hunter or two to bug for meat as well. Thanks for watching!
I Love Venison Shanks.
You try them once; shanks will never go to the grind pile or be thrown away.
Edit: Osso Bucco
Amen! They’re some of my favorite cuts now. Thanks for watching!
Meat Butter! Yum.
Yeah buddy!
The way the meat fell apart made my mouth water! Would you save all of the extra braising liquid to add to another recipe?
Excellent question! We actually saved the braising liquid and made a fantastic soup the next night with it.
doing this now with an elk shank
Sounds good to me! Let me know how it goes and thanks for watching!
I need to branch out with my cooking...
Venison is a common ingredient for me since I hunt, but it’s absolutely worth seeking out and experimenting with. Also, this recipe could just as easily work with a lamb shank. Thanks for watching!
@@outdoorindoortexan Always a pleasure! And thanks for letting me know it works on lamb, too!!
Absolutely! Happy to share whatever tips I may have. I always appreciate your comments.
What temperature to cook at?
Cook in the oven at 300°F until fork tender. It will usually take somewhere between 3-4 hours. Thanks for watching!
@@outdoorindoortexan thanks so much!
@@outdoorindoortexan I got my first deer this year and wasn’t sure what to do with this part! Looks delicious and am definitely going to try ❤️🙏🔥💯
I’m happy to help! Congratulations on your first deer!!
@@outdoorindoortexan thanks so much 🥰