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
De-glaze pan with wine, scrape the pan well and let the wine reduce by half
Add shanks back, add veggies, shrooms and beef stock, add herbs and spices
Bring to a simmer and cover, place in smoker for 4-5 hours
Serve with Mashed Taters
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
De-glaze pan with wine, scrape the pan well and let the wine reduce by half
Add shanks back, add veggies, shrooms and beef stock, add herbs and spices
Bring to a simmer and cover, place in smoker for 4-5 hours
Serve with Mashed Taters
