Slow-Braised Venison Shanks with Wild Meat Gravy
Serves 4 | Wild Meat Sauce
Ingredients
- 4 venison shanks
- 2 tbsp oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, crushed
- 1 cup (250 ml) red wine
- 1/2 cup (125 ml) Wild Meat Sauce
- 2 cups (500 ml) beef stock
- 2 bay leaves
- Mashed potato, to serve
Method
1. Heat the oven to 150°C. Brown the shanks in oil in a heavy casserole, then set aside.
2. Cook onion, carrot, celery and garlic until softened. Add wine and reduce by half.
3. Return the shanks, add Wild Meat Sauce, stock and bay leaves, then cover and braise for 3–3½ hours until the meat yields easily.
4. Skim the sauce, reduce if needed, and serve over mashed potato.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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