Never throw another shank in the grind pile! This is a classic hearty meal that will turn every wild game skeptic into a believer. It is simple, easy, and makes an impression on people. While the ingredients are common for a braise, I rely on the liquid for the braising process to come from the vegetables instead of covering the shanks in stock. This gives the dish a richer finish. This is the recipe that I use to cook for people who say they don’t like the taste of deer or elk.
Chefs Rick and Dori Matney
4-6
30 minutes
6 hours
French
Entree
Never throw another shank in the grind pile! This is a classic hearty meal that will turn every wild game skeptic into a believer. It is simple, easy, and makes an impression on people. While the ingredients are common for a braise, I rely on the liquid for the braising process to come from the vegetables instead of covering the shanks in stock. This gives the dish a richer finish. This is the recipe that I use to cook for people who say they don’t like the taste of deer or elk.
Dutch Oven
Cast Iron Skillet
2 whole venison shanks or 1 large elk shank
1 ro 1 ½ tsp salt
1 tsp pepper
½ cup white flour
¼ cup canola oil or high temperature cooking oil of choice
2-3 cups yellow onions, diced (approximately 2-3 large onions)
2-3 cups celery, diced (approximately 1 large bunch)
1 ½ cups red wine
2 tbsp Better Than Beef Bullion
Two or three 14.5 ounce cans diced tomatoes
2 cups polenta or corn grits
½ cup shredded Parmesan cheese
Make sure your shanks fit in your large cast iron skillet or braising pot. If they are too long, cut the bone down with a Sawzall or other bone saw. Rinse all bone fragments off the meat under cold running water. Pat the meat dry with a paper towel.
Salt and pepper your shanks then dust them all over with flour. In a large skillet or pot, heat the oil over medium-high heat to approximately 325 F. Be sure not to burn the oil. Gently lay the shank in the pan and brown all sides. Brown all exposed floured surfaces. Repeat with the other venison shank if you are not using a single elk shank.
Place browned shanks on a cookie sheet. Leave all the excess browned flour in the bottom of your skillet with the remaining oil. Do not wipe it out as this is great for adding depth of flavor to the dish.
There should be enough oil still in the skillet to saute the onions and celery. Add oil if needed. Cook the vegetables for approximately 5 minutes.
Turn the heat up to medium high, and add the red wine to deglaze the pan. Cook well until the wine is reduced by half, and add the 2 tablespoons of the beef Better than Bullion. Stir in the bullion until it is dissolved in the wine and the juices from the vegetales. Place the shanks back in the pot or skillet pushing aside the vegetables so they lie flat on the bottom. Top the meat with the canned tomatoes. Try to cover all the exposed meat. Use a spoon to scoop the vegetables over the shanks. Place a lid on the pot or cover the skillet tightly with foil.
Place in the oven at 280 F and cook for 5 to 6 hours.
About 30 minutes before you serve your dinner, prepare the polenta according to package directions. Once it is done and ready to serve, stir in the parmesan cheese.
Remove the skillet from the oven, pull out the shank bone and loosely shred the meat.
Create a well with your polenta, and spoon the braised meat, vegetables and sauce over the polenta. Enjoy!
