With all the great recipes that people post here I was thinking that it would be cool to aggregate them into a SH Cookbook. I was thinking that if we made it an annual of the previous season recipes and kept it to everyone submitting only their favorite recipe it would still be cogent and relevant to the previous season. Don't get me wrong, I love Why Don't Yall 2TC? and "'The Official Saddle Hunting Back Pack Thread" however if you are going to read them from beginning to end it will be a minute. I was thinking of not starting submissions to the Cook Book until after the Contest Entry Thread for the coming Season has been opened. I don't want people to stop posting their recipes as unique posts throughout the year, I see this as a take your favorite recipe from all the ones you posted this year and put it in the yearly cook book. These are just some thoughts on how it might work, lets through some pasta against the wall and see if it sticks!
My entry is one that caught my attention few years ago on MeatEater (shocker) and decide the next year I was going to save all the shanks whole instead of grinding them up. I am not sure if I was more inspired by the mouth watering recipe or the fact that I would not have to clean shank meat to grind! I WILL NEVER GRIND ANOTHER SHANK AGAIN! Finding out that tough old shanks with more tendons than meat, were absolutely delicious when braised was almost like finding out that the tough brisket from a beef cow was kind of good if you covered it with salt and pepper and cooked it low and slow with an offset post oak fire. My recipe is based on a recipe from Blink's Culinary Carnival and my messing around.
BRAISED VENISON SHANKS
INGREDIENTS:
Serves 2-3
2 TB Butter
2 TB Olive Oil
2 Venison Shanks
3/4 cup Onions chopped
3/4 cup Carrots chopped
3/4 cup Celery chopped
6 Cloves Garlic minced
3 tomatoes chopped
1 cup red wine
3 cups Beef stock (venison if you make your own)
1 Tb Fresh thyme minced
1-1/4 t fresh ground black pepper
3 bay leaves
2 t coarse salt
3 Tb cornstarch
INSTRUCTIONS:
Remove the the shanks from the fridge, pat dry and let them come to room temp
Season the shanks with salt and pepper.
Start the oven at 300F
Melt/heat the butter and olive oil in a pan and brown the shanks and remove from pan/dutch oven
Add onions, carrots and celery to the pan and saute in the goodness. Add more olive oil and/or butter as needed.
Once golden brown add garlic saute another 3 min or so (don't burn the garlic) then add the red wine, scraping the goodness from the bottom of the pan
Add the stock, tomatoes, tyme, bay leaf salt and pepper and bring to a boil
Add the shanks back to the dutch oven, cover and braise for 3-4 hrs
The will be done when the meat is tender and will pick off with a fork.
Mix cornstarch in small bowl with enough water to liquify and add to the sauce cooking over low heat until thickened. Add the shanks back to the sauce and serve over mash potatoes, with or without the bone.
My entry is one that caught my attention few years ago on MeatEater (shocker) and decide the next year I was going to save all the shanks whole instead of grinding them up. I am not sure if I was more inspired by the mouth watering recipe or the fact that I would not have to clean shank meat to grind! I WILL NEVER GRIND ANOTHER SHANK AGAIN! Finding out that tough old shanks with more tendons than meat, were absolutely delicious when braised was almost like finding out that the tough brisket from a beef cow was kind of good if you covered it with salt and pepper and cooked it low and slow with an offset post oak fire. My recipe is based on a recipe from Blink's Culinary Carnival and my messing around.
BRAISED VENISON SHANKS
INGREDIENTS:
Serves 2-3
2 TB Butter
2 TB Olive Oil
2 Venison Shanks
3/4 cup Onions chopped
3/4 cup Carrots chopped
3/4 cup Celery chopped
6 Cloves Garlic minced
3 tomatoes chopped
1 cup red wine
3 cups Beef stock (venison if you make your own)
1 Tb Fresh thyme minced
1-1/4 t fresh ground black pepper
3 bay leaves
2 t coarse salt
3 Tb cornstarch
INSTRUCTIONS:
Remove the the shanks from the fridge, pat dry and let them come to room temp
Season the shanks with salt and pepper.
Start the oven at 300F
Melt/heat the butter and olive oil in a pan and brown the shanks and remove from pan/dutch oven
Add onions, carrots and celery to the pan and saute in the goodness. Add more olive oil and/or butter as needed.
Once golden brown add garlic saute another 3 min or so (don't burn the garlic) then add the red wine, scraping the goodness from the bottom of the pan
Add the stock, tomatoes, tyme, bay leaf salt and pepper and bring to a boil
Add the shanks back to the dutch oven, cover and braise for 3-4 hrs
The will be done when the meat is tender and will pick off with a fork.
Mix cornstarch in small bowl with enough water to liquify and add to the sauce cooking over low heat until thickened. Add the shanks back to the sauce and serve over mash potatoes, with or without the bone.
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