How to Make Venison Stew with Shanks

Servings: 12 cups Prep Time: 20 minutes Cook Time: 4 hours 30  minutes

Indulge in this delectable venison stew recipe cooked to perfection in a Dutch oven. This classic dish combines fall-apart tender venison shanks with an array of hearty vegetables, creating a satisfying meal bursting with rich flavor. If you're looking for the perfect venison comfort food, this recipe is it!

Ingredients: – venison shanks – salt and black pepper – pork lard (or other cooking fat) – butter – onion – garlic – tomato paste – all-purpose flour – red wine – Worcestershire sauce – stock (wild game or beef) – fresh thyme – bay leaves – carrots – celery – baby gold potatoes – parsley

Step 1: Sear seasoned shanks in Dutch over for 3-4 minutes per side or until browned. You might have to get creative depending on the size of the shanks. Work in batches to avoid crowding the pan. Set the shanks aside.

Step 2: Reduce the heat to medium-low. Add butter to the pan and let it melt. Add onions and garlic. Season with salt and pepper and stir to coat. Cook for 2 minutes or until the onions are softened.

Step 3: Add tomato paste and flour and stir to combine. Cook for 2 minutes, stirring frequently to make sure it doesn't burn.

Step 4: Add red wine and Worcestershire sauce to the pan. Bring to a simmer. Stir to scrape up the brown bits from the bottom of the pan. Add the seared venison shanks back to the Dutch oven.

Step 5: Add in bay leaves and thyme sprigs. Add enough stock to cover the shanks. Season with salt and pepper. The broth will reduce quite a bit so don't go too crazy with the seasoning. Bring the mixture to a simmer.

Step 6: Cover the Dutch oven with the lid and place in the oven for 3 hours. Turn the shanks a couple of times throughout the cooking process to make sure they are cooking evenly. Remove the Dutch oven from the oven. Remove the bones from the meat but keep the meat in larger pieces submerged in the broth.

Step 7: Add carrots, celery, and potatoes to the Dutch oven. Stir to combine and make sure the vegetables are submerged in the broth.

Step 8: Place the Dutch oven back in the oven for 1 ½ hours, or until the vegetables are softened and the meat is ready to shred. Remove the Dutch oven from the oven. Remove the meat and herbs from the pot.

Step 9: Remove the connective tissue from the meat. Then, shred the meat into bite-sized pieces.

Step 10: Add the meat back to the Dutch oven. Stir to combine.

Serve with chopped parsley on top and crusty bread on the side for dipping, if desired. Enjoy!

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