The shank is best served after slow cooking, or can be used as a trim.
These choice wild venison recipes sent to us by Raukumara Red fans. Please note these recipes are not our own and we therefore do not know their origin.
TIME REQUIRED: Approx:4 hours. Serves 4.
1tbsp juniper berries.
1dried hot chilli.
2 bay leaves.
1tbsp black peppercorns.
1bottle red wine.
1tbsp olive oil.
4 rashers bacon.
2cups venison stock(can use beef stock)
kumara and parsnip mash to serve.
Preheat oven to 160 degrees.
Salt shanks and set aside.
Mix the spices and herbs with the wine and molasses in a shallow oven-proof dish.
Cover and cook on low heat,a gentle simmer.
Heat olive oil in frying pan and fry bacon slowly until crispy.
Add bacon to pot with wine.
Brown shanks in frying pan and add to pot.
Using the same frying pan caramelize the onions and garlic and de-glaze the pan with a little wine add this to the pot.
Cover and cook in the oven for approx:4 hours.
Remove when the meat is nearly falling off the bone.
Remove bay leaves,chilli ,cloves and peppercorns.
Serve with kumara and parsnip mash.
New Zealand Wild Venison
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