Venison Shank braised in pinot noir.

venisonshank

 

I was given this wonderful roe venison shank, (shin on the bone), to come up with a recipe by Andrew Gordon Butchery in Aberdeen as you are probably aware I enjoy using tougher but tastier cuts and cooking them for a long time to create a little magic. The Pinot Noir is the best wine to use as it’s a very subtle red and won’t overpower the venison. ! shank will serve 1 hungry person.

I browned off the venison shank in a little rapeseed oil, and then placed on a sheet of double thickness foil and placed on a couple of cloves of garlic, a couple of banana shallots, a sprig of thyme, 4 juniper berries, a pinch of sea salt and balck pepper and a bay leaf. Bring the edges of the foil up around the shank to form a bowl, and pour in a glass of Pinot Noir followed by the same amount of light beef stock. Seal the foil package, sit on a baking tray and place in a preheated oven at 150deg C for 3-4 hours until the meat is falling apart and moist.

Serve with mustard mash and steamed kale. Pour the gravy from the bottom of the foil over the top.

A glass of the Pinot Noir would be perfect with this winter warmer.

18 responses to this post.

  1. That’s a properly good dish! Looks great.

    Reply

  2. I love the thyme garnish; a delicate finish to what looks like a delicious meal

    Reply

  3. Posted by Jasii on February 7, 2013 at 6:01 am

    One word: YUM!
    You have me salivating my friend……… Jasii

    Reply

  4. I adore venison and juniper! Lovely winter food.

    Reply

  5. Lovely looking and I bet very tasty

    Reply

  6. Posted by Phoport on February 4, 2013 at 7:09 pm

    Reblogged this on PhoPort and commented:
    Looks soooo inviting and delicious.

    Reply

  7. It’s great to see Bambi having such a good time 😉

    Reply

  8. Oh stop it – that sounds outrageously delicious!

    Reply

  9. One of the best venison cuts, none better for a slow cook. Looks delicious, especially with the Pinot Noir. Thanks!

    Reply

  10. Looks divine – will have to try this when the weather turns cooler.

    Reply

  11. That is just a gorgeous shank!

    Reply

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The BBQ World of mrdodd

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