Attjack posted a pic of his freezer that had a pork shank hiding in it earlier. Had 4 shanks chilling from a couple deer I shot a while back and I figured I should prolly post a recipe on how we get down with it at my house.
Ingredients:
4 venison shanks
1 leek chopped
1 large yeller onion chopped
1 stalk celery chopped
1 large carrot diced
4 tablespoons bacon grease
4 oz bacon diced
1 cup grownup apple cider
2 sprigs rosemary
1 sprig sage
6 cloves garlic minced
4 oz dried mushrooms
1 cup roasted venison bone stock
Drop the shrooms in a cup and a half of boiling water, remove from heat, and cover with a plate for 45 mins. Once 45 mins is up,, remove shrooms and roughly chop.Meanwhile, hog tie up yer shanks and salt an pepper the dickens out of them. Heat the bacon grease in a pressure cooker and hard brown the shanks on all sides. Remove from cooker and add leek, celery, onion, bacon, and carrots. Saute until onions are translucent. Add in everything else except 1 sprig of rosemary which you should chop. Dont forget the shroom tea! Put the shanks on top, cover and pressure cook 50 minutes. Natural release. Move the shanks to a wire rack over a sheet pan and reduce the "gravy" down. If need be, mix a tablespoon of corn starch into 1/2 cup of more grown up cider and add to thicken. Season the shanks with more salt and pepper and the chopped rosemary leaves. Park it under the broiler rotating every about 3 minutes until all sides are brown and seared. Cut the strings, plop on a pile of mashed taters (recipe below in separate post)and drown in gravy. I'll post pics later when this batch is done.
Ingredients:
4 venison shanks
1 leek chopped
1 large yeller onion chopped
1 stalk celery chopped
1 large carrot diced
4 tablespoons bacon grease
4 oz bacon diced
1 cup grownup apple cider
2 sprigs rosemary
1 sprig sage
6 cloves garlic minced
4 oz dried mushrooms
1 cup roasted venison bone stock
Drop the shrooms in a cup and a half of boiling water, remove from heat, and cover with a plate for 45 mins. Once 45 mins is up,, remove shrooms and roughly chop.Meanwhile, hog tie up yer shanks and salt an pepper the dickens out of them. Heat the bacon grease in a pressure cooker and hard brown the shanks on all sides. Remove from cooker and add leek, celery, onion, bacon, and carrots. Saute until onions are translucent. Add in everything else except 1 sprig of rosemary which you should chop. Dont forget the shroom tea! Put the shanks on top, cover and pressure cook 50 minutes. Natural release. Move the shanks to a wire rack over a sheet pan and reduce the "gravy" down. If need be, mix a tablespoon of corn starch into 1/2 cup of more grown up cider and add to thicken. Season the shanks with more salt and pepper and the chopped rosemary leaves. Park it under the broiler rotating every about 3 minutes until all sides are brown and seared. Cut the strings, plop on a pile of mashed taters (recipe below in separate post)and drown in gravy. I'll post pics later when this batch is done.
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