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Red Wine Braised Venison Shank

Red Wine Braised Venison Shank

Delicious and tender venison shank meat cooked in a red wine sauce

When it comes to the tough cuts, I have a real hard time not reaching for this recipe. Easy to prep and plate, this is the perfect meal for special gatherings or warming meal for a cold winter night at home.

Red Wine Braised Venison Shank

Cooked low and slow, this recipe turns tough cuts of venison or elk into comfort food
5 from 2 votes
Prep Time 20 mins
Cook Time 5 hrs
Resting Time 30 mins
Total Time 5 hrs 50 mins
Course Main Course
Cuisine American
Servings 4


  • 1 elk shank or 2 deer shanks
  • 2 cups red wine
  • 1 can diced tomatoes
  • 2 cups fresh tomato chopped
  • cups grapes
  • 3 oz tomato paste
  • 4 cloves garlic
  • 3 tbsp butter cold
  • 2 tbsp oil avocado, grapeseed, or other high-smokepoint oil
  • Rosemary fresh
  • Thyme fresh
  • Kosher salt
  • Black pepper


  • 30 minutes to an hour before cooking, season the shanks generously with salt and pepper
  • In a Dutch oven or cast iron skillet, heat oil on high to smoking hot. Sear the shanks on all sides until dark brown, about 3 minutes per side.
  • In a crock pot (or the same Dutch oven) combine wine, tomato paste, canned and fresh tomatoes, grapes, garlic, and herbs. Set the crock pot to medium-high or the oven to 285 F. Cover and cook for 3-5 hours.
  • Once finished, remove meat, blend the braising liquid, and run through a fine sieve
  • Pour your strained braising liquid into a saucepan and bring to a simmer. Once sufficiently reduced (1/2 to 3/4 of starting volume), whisk in cubed, cold butter until sauce shimmers.
  • Serve over mashed potatoes or risotto with sauce and roast vegetables
Keyword Venison
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