Venison Shanks Slow Cooker Nz

Slow-Cooked Venison

December 29, 2011

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Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead. They'll need to cook perhaps 30 minutes longer, but they're delicious and worth the wait.

Ingredients

Serves 6

1 4-pound venison shoulder

Salt

Freshly ground black pepper

1/4 cup bacon drippings

2 onions, diced

1 carrot, peeled and diced

1 stalk celery, diced

1/4 cup flour

1 12-ounce can diced tomatoes

1/2 cup dried porcini or chanterelle mushrooms

2 cloves garlic, crushed

3 cups beef broth

1 cup red wine

1 sprig fresh thyme

1 sprig fresh rosemary

2 bay leaves

Dash of sugar

Step 1

1. Season the venison generously all over with salt and pepper. In a cast iron pot, heat the bacon drippings over high heat. Add the venison and sear on all sides until golden broth, 2-3 minutes per side. Remove the venison from the pot and set aside.

Step 2

2. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until they turn a rich mahogany color, stirring frequently. Add the flour and stir until well combined. Add the tomatoes, dried mushrooms, and garlic. Bring the mixture to a boil and slowly stir in the beef broth and red wine.

Step 3

3. Raise the heat and bring to a boil. Add the thyme, rosemary, bay leaves, sugar, and venison. Reduce to a low simmer, cover, and cook for about 1 1/2 hours, until the meat pulls easily from the bone. Taste and season well.

Step 4

4. Transfer the venison to a cutting board and remove the bone. Slice the meat into rough chunks and return to the pot to warm. Discard the herb sprigs and bay leaves.

Step 5

5. Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.

How would you rate Slow-Cooked Venison?

Reviews (9)

most amazing stew I have ever cooked!!
Great recipe. Cooked for longer and was very nice. Left overs going into a pie tomorrow
Cooking this recipe for the second time. The first time I left it to cook longer than the recommended time and it was so tender. I cooked this recipe for bonfire night with ten people and everyone loved it.
I've made this twice. Most recently, I used about 3lbs of venison round steak and a lb of beef sirloin, and threw in some parsnips. Even my wife, who finds game off tasting, thought it was delicious.
First time I've ever cooked venison, so cautiously ventured into this recipe. I was encouraged by the other reviews. This turned out fabulously, my husband loved it. Very tasty. You could even add other vegetables into the recipe for a one-dish meal.
Yes, I would make this recipe again.
Excellent, I cooked a 10 pound boneless venison leg, doubled the ingredients and the cooking time . I had no mushroms.
This was excellent ! I used a 3 lb boneless roast that worked out fine. I served this with polenta which was perfect with all that extra sauce as a topping. Definitely a keeper!
We've got a bunch of venison in our freezer from my brother-in-law. Now I usually love venison, but everytime I open a package, I FIND FUR ON IT! Ew. This recipe totally helped me get over the ick factor. It was wonderful, even the kids loved it. My husband, who grew up on game, said it may have been the best venison he's had. I didn't have the mushrooms, and used 1 tablespoon of soy sauce instead to get that umami flavor, worked just fine.