Slow Cooked Venison Burgundy

Prepare yourself lads and lasses, for if you partake in this delicious Venison Burgundy, you may find yourself raising your mug of ale in a 15th Century castle keep. Using your thick chunk of bread to sop up the amber liquid that will warm your insides, more than that fire in the stone hearth. Enjoy now for tomorrow we war!

Off to what battle, I don’t know. But I do know one thing, this meal warms the insides. Use venison shank. That’s right. Don’t throw that meat away. I know many hunters view this piece of meat as worthless but I ask for it because I love this recipe. We cut the meat off the bone as we process the whole animal. I have never tried this recipe with the meat still on the bone but you are feeling brave…. Be my guest. You may also substitute shank with a beef or venison roast or stew meat. The reason I use shank in this recipe is because shank needs to cook slow to break down the collagen and fibers that generally make this meat tough. The alcohol also continues the tenderizing process.

Ahh yes.. wine. Really it is just for the dish. This recipe is easy enough that you won’t need liquid courage to attempt it. I am no wine connoisseur but I recommend Mission Mountain Winery’s Monster Red, local to Montana. However, any burgundy wine you have in your cabinet will do. If you would prefer no alcohol, you can substitute with 1/2 cup apple cider vinegar and 2 Tablespoons of Worcestershire sauce.

For the veggies and favor, I toss in carrots, mushrooms, garlic, onion, and celery.

VenisonBurgundy

• Servings: ”6-8″
• Time: ”6-8hrs”
• Difficulty: ”easy”
• Print

Mmm….Warming to the insides!”

Credit: W R Buckley

Ingredients

• 2-5lbs venison shank, cut from the bone
• 1/2 cup water
• 1 yellow onion, diced
• 3 Tbsp of minced garlic
• 1/2 tsp salt
• 1/2 tsp pepper
• 32oz carton Beef Broth
• 1 cup to half a bottle of burgundy wine
• 3 stalks of celery
• 2 cups of carrots, sliced
• 1 tsp parsley
• 1/2 cup white mushrooms, sliced (optional)

Directions

1. Place defrosted shank in the crockpot with 1/2 cup water, onion, garlic, salt and pepper. Cook on low for 4 hrs. Cut meat into small bite size pieces and return it to the crockpot.
2. Add beef broth, wine, celery, carrots, mushrooms and parsley to crockpot. Leave on low.
3. Make mashed potatoes. Pour the shank, veggies and both over the potatoes. Salt and Pepper to taste. Enjoy!

WARNING: Castle experiences may vary.