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Bushbuck Bites: Slow Cooked Venison Shanks Recipe
A simple venison shank recipe for the slow cooker or crockpot from Bushbuck ambassador and wild food cook, Alesha Tomasi.
Overview
Venison shanks aren't the most prized cut of meat, but I reckon they're wildly underrated. You're probably familiar with lamb shanks as they're listed on countless restaurant menus. But venison shanks often get overshadowed by the loins, legs and steaks. Granted, venison shanks can be a tougher, chewier cut of meat if you try to fry them or chuck them in the oven. But the secret is to slow cook your venison shanks so that the meat becomes so juicy and tender it's pretty much falling off the bone. So before you consider feeding your shanks to the dog or, even worse, leaving them behind in the hills, give this recipe a try. It only takes about 10 minutes to prepare. You can chuck all the ingredients in the slow cooker in the morning and have a delicious, hearty, wild-harvested meal ready for when you get home. Trust me when I say you won't look at venison shanks the same way again.
Slow Cooked Venison Shanks Recipe Video
Ingredients
4 venison shanks
1 large onion
4 celery sprigs
3 carrots or 2 large carrots
7 garlic cloves (more or less depending on your taste)
Fresh rosemary or 1 tsp of dried
Fresh thyme or 1 tsp of dried
1/2 cup of red wine (I used a Merlot)
1 tin of diced tomatoes in juice
1 cup of water
1 beef stock cube
1 tsp of juniper berries (crush them in a mortar)
1 Tbsp of corn flour
1 Tbsp of gravy mix
Recipe Instructions
Put the shanks in the slow cooker
Pour in red wine
Add in the tomatoes
Add in beef stock
Chop celery and carrots into small pieces and add in
Dice onions and add
Add in rosemary, thyme, garlic and beef stock together
Crush juniper berries in a mortar then add on top
Pour in water
Mix everything around in the cooker
Leave to cook all day on low
Serve with a kumara and potato mash
Once you've removed the shanks from the slow cooker add the cornflour to the leftover juice to thicken it up into a gravy to pour over your meal. Tip: I recommend mixing the corn flour with a little bit of warm water to create a slurry before adding it to the juice so it doesn't go all lumpy
Now tuck in and enjoy this hearty, delicious, nutritious meal, perfect for those chilly winter dinners.
Bushbuck Team
The Bushbuck Team includes our staff, the Bushbuck Test Team, and the industry experts we work with on a regular basis. It's a way for us to speak as a brand while recognising that our knowledge, advice, and opinions come from real people who live and breathe this stuff. When we write an article or product guide, you can be sure we've tapped our team of engineers, product developers, designers, and adventurers to provide you with the most helpful, in-depth advice we can muster. The Bushbuck Team is all of our minds put together to help elevate your adventure.
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