One of the most common wild game related questions I am asked is, “What is your favorite cut of meat?”. Most guys immediately assume it would be loins, or tenderloins. The are easy to prepare, tender, delicious, and who doesn’t love throwing a big old hunk of meat on a grill, with a shot of S&P and calling it a day. Now, I can assure you, I eat a ton of simply grilled loins and steaks. I love them as much as anyone, but I cannot say that this is my favorite cut by a long shot.
When I tell people how much I love shanks, off any animal, but especially deer, they think I am nuts or just lying to sound like more of a “foodie”, but the fact remains that these cuts, when prepared low and slow, will become some of the richest, most devious and memorable meals of your life.
Venison is notoriously lean, and the act of slow braising these shanks brings out all of the collagen, intramuscular fats (what little there is), bone marrow and flavor from the meat, while at the same time creating an amazing fork-tender final product that melts in your mouth.
This recipe is one of my very favorite, bringing together these tender, succulent cuts with plenty of early spices and a bit of heat, with African vibes. Don’t be intimidated by the ingredient list, or number of steps to prepare it, as it is truly one of the easiest recipes you will find, considering the complexity and flavor of the end result…a little time up front to get it all ready and in the oven, and I promise your friends will be blown away and assume you spent a day or more preparing this dish!
BERBERE BRAISED VENISON SHANK
Prep Time: 30 minutes
Cooking Time: 2 hours
Ingredients
For the Marinade
For the Venison
Instructions
BOOM!!!
T
When I tell people how much I love shanks, off any animal, but especially deer, they think I am nuts or just lying to sound like more of a “foodie”, but the fact remains that these cuts, when prepared low and slow, will become some of the richest, most devious and memorable meals of your life.
Venison is notoriously lean, and the act of slow braising these shanks brings out all of the collagen, intramuscular fats (what little there is), bone marrow and flavor from the meat, while at the same time creating an amazing fork-tender final product that melts in your mouth.
This recipe is one of my very favorite, bringing together these tender, succulent cuts with plenty of early spices and a bit of heat, with African vibes. Don’t be intimidated by the ingredient list, or number of steps to prepare it, as it is truly one of the easiest recipes you will find, considering the complexity and flavor of the end result…a little time up front to get it all ready and in the oven, and I promise your friends will be blown away and assume you spent a day or more preparing this dish!
BERBERE BRAISED VENISON SHANK
Prep Time: 30 minutes
Cooking Time: 2 hours
Ingredients
For the Marinade
- fresh ginger, a large knob or two (approx. 1/4 cup)
- 8 cloves garlic
- 1 jalapeño pepper - seeded
- 1 cup fresh cilantro
- 1/2 cup canola oil
- 2 tablespoons tomato paste
- a splash of red wine vinegar
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 1/2 fresh ground black pepper
For the Venison
- 1/4 cup olive oil
- 4 to 6 venison shanks
- 1 tablespoons salt
- 1/2 tablespoon fresh ground black pepper
- 1 large onion, chopped
- 8 plum tomatoes, quartered
- 12 garlic cloves
- 1 tablespoon flour
- 4 cups water
- Fresh herbs for garnish (cilantro, rosemary)
Instructions
- Preheat the oven to 350 degrees.
- Add the ginger, garlic, cilantro, and jalapeño pepper to a blender or food processor.
- Pulse these ingredients once or twice, then continue pulsing while slowly adding the canola oil.
- Add the tomato paste, and then slowly pulse again as you add the red wine vinegar.
- Add all of the spices, pulse once or twice to combine. Adjust the seasoning to taste.
- Set aside.
- In a sauté pan, heat the olive oil over medium-high heat.
- Season the venison shanks liberally with the salt & pepper.
- Sear the shanks in the hot oil until they are brown on all sides.
- Remove browned shanks to a large roasting pan and set aside.
- Once all of the shanks are seared, reduce heat to low and add the onions, tomatoes, and garlic.
- Stir to cast the vegetables with the pan juices, and then cover.
- Cook for 8 to 10 minutes, stirring occasionally, until the onions are translucent.
- Sprinkle the flour over the vegetables and cook for another minute while stirring.
- Add 4 cups of water and bring to a boil.
- While the waiting for the water to boil, pour half the marinade over the shanks.
- Remove sauté pan from heat, and pour the vegetable mixture over the shanks.
- Pour remaining marinade over the shanks.
- Add additional water, if needed, so as to cover 3/4 of the shanks.
- Cover the tightly pan with foil. Place in the oven and bake for 1 hour.
- Remove the foil, and put the pan back in the oven for another h30 to 40 minutes, depending upon size of the shanks. The meat should be tender, and pull away from the bone with a fork when done. If more time is needed, then continue until tender.
- Take the pan out of the oven, remove shanks and set aside, covered in foil to keep warm.
- Add the vegetable mixture and all of the pan juices to a blender or food processor and blend until smooth.
- Place a hot venison shank on the plate and pour the berbere sauce over the shank, being sure to add plenty of extra sauce to the plate.
- Top with some fresh chopped herbs, and serve.
BOOM!!!
T
