Braised Venison Shanks with Garlic | Healthy Recipe

Braised venison shanks with garlic are a melt-in-your-mouth main course that goes with just about anything. Great for a weeknight meal or a special occasion.

I had no clue how to cook venison when I married my husband and was introduced to wild meat. It was really foreign!

Not only that, but I'd only ever cooked very popular cuts of meat like pork chops, chicken thighs, sirloin steaks and so on. I had never even heard of shanks, backstraps or hocks!

So one day I had all these strange packages of meat in the freezer that I had no idea what to do with. I decided to take it one at a time- take one out and thaw it, so I'd be forced to use it. Turns out, with Google's help, it's not hard to figure it out!

The first time I made venison shanks, I followed the meat Eater's recipe with adobada sauce, and it was very good!

However, I wanted something a little simpler for days that I didn't feel so ambitious, so I created my own version of this recipe from Miss Allie's Kitchen.

It's a perfect meal for weeknights because it's so easy, but it's also delicious enough to serve for a special occasion like valentine's day or a birthday dinner.

FAQ

What is Venison?

Venison is the meat of deer, including mule deer, white-tailed deer, elk, and moose, among others. In this recipe, I used mule deer.

Is Venison Healthy?

Deer meat is high in protein, iron, riboflavin and niacin. Wild game meat is often much higher in nutrients than meat from a farm, as the animals are 100% naturally grass-fed. And of course, no antibiotics or steroids, like in most farmed beef.

What is a Venison Shank?

The shank is the part of the leg just below the knee. Many people throw it away or pick out the shank meat to use as ground meat, but there is a much better way to use them!

Why Are Venison Shanks Tough?

Shanks are full of connective tissue, making it a very tough cut of meat. If not cooked properly, they are basically impossible to eat. They can be so tough, but if cooked a certain way, will fall apart and become tender and delicious. They might even become one of your favorite cuts!

What is Braising?

The first step in the braising process is searing the outside of the meat in a little oil at a high heat on the stove top until each side browns, which seals in juices and adds flavor. The meat is then covered and cooked with liquid at a low temperature for a long time.

This method breaks down collagen and tissue and always yields tender meat.

How Long to Braise Venison Shanks

Deer shank must be cooked at a low temperature for at least 3 hours. You may need to braise them longer, just depending on the meat you are using. The meat should be fork-tender but still hold its shape.

Tools You May Need

Mixing bowl

Cast-iron dutch oven

Cast-iron skillet or frying pan

How to Make Braised Venison Shanks

Ingredients:

• 2 whole venison shanks
• 2 tablespoon olive oil
• 1½ teaspoon sea salt, separated
• 3 cups beef broth or bone broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon ketchup
• 3 tablespoon minced garlic (5-6 cloves garlic)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 teaspoon lemon zest

Instructions:

Preheat oven to 300°F.

In a mixing bowl, combine 1 teaspoon salt with broth, vinegar, ketchup, minced garlic cloves, pepper, thyme and lemon zest. Set aside.

Heat olive oil in a large skillet over medium high heat. Sprinkle ½ teaspoon salt over shanks. Sear shanks in the hot pan, and use tongs to turn them every few minutes until they are browned on all sides.

Place shanks in a dutch oven. Deglaze the skillet by pouring in the broth mixture and scraping the bottom with a wooden spoon to release any browned bits (more flavor!).

Pour the liquid mixture over the shanks in the dutch oven. Place lid on or cover with foil and bake for 3-4 hours. If it isn't tender after 3 hours, continue to cook and check for tenderness every half hour.

How to Store Braised Venison Shanks

Store leftover venison shanks in an airtight container in the fridge for up to 3 days. Reheat leftovers covered in the oven at 300°F for 30-45 minutes, or slice and warm in a skillet over medium-low heat.

Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!

Side Dish Ideas

• Warm Quinoa With Lemon and Herbs
• Pan-Fried Asparagus with Garlic
• Garlic Olive Oil Mashed Potatoes
• Roasted Brussels Sprouts with Bacon and Balsamic Vinegar

More Venison Recipes

• Venison Steak with Oregano
• Garlic Venison and Pork Sausage
• Venison Stew
• Italian Sausage with Venison and Pork
• Braised Venison Roast