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
- 1 elk shank or 2 deer shanks
- 2 cups red wine
- 1 can diced tomatoes
- 2 cups fresh tomato chopped
- 1½ 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
Tristan Henry is a lifelong Oregonian and perennial student of wild food and wild places. Tristan spent his youth in wetlands and on farms of rural western Oregon, where he cultivated a sense for stewardship and love for cooking. After college, he relocated to central Oregon, where he manages a small advertising agency, co-chairs the Oregon Chapter of Backcountry Hunters and Anglers, chases elk with his bow, and wanders the hills with his wife and dog in search of food and fun.