Braised Venison Shanks - Pensacola Fishing Forum

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Old 11-17-2019, 11:54 PM   #1
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Default Braised Venison Shanks

Still have some odds and ends from last year's deer season hiding in the depths of one of our freezers.
Wife said, "You've some shanks."... Enough said.

Braised Venison Shanks

2 Venison shanks
1 large onion, sliced
8 cloves garlic
1c each chopped, celery, parsnips and baby carrots
4oz dried Porcini mushrooms, rehydrated
2c Cabernet Sauvignon
6c low sodium Beef stock
EVOO
Sea salt, cracked peppercorns, rosemary, thyme and bay leaves

Preheat oven or smoker to 250-275

Season the shanks with plenty of sea salt/ cracked pepper
In a large CI dutch oven thoroughly brown the shanks with some EVOO
Remove shanks and caramelize onion slices, when onions are almost done add garlic to get a hint of color
Deglaze pan with wine, scrape the pan well and let the wine reduce by half
Add shanks back, add veggies, shrooms and 4c of the beef stock, add herbs and spices
Bring to a simmer and cover, place in oven or smoker for 4-5 hours
Check the level of the braising liquid at halfway, top off with remaining stock.


Serve with Mashed Taters











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Last edited by ChileRelleno; 11-18-2019 at 12:12 AM.
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Old 11-18-2019, 12:03 AM   #2
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That is my favorite part of the deer. I’m going to duplicate this recipe, it’s close to one I used last year.
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