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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
4.52 from 27 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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