Slow cooked venison shank with chipolatas
Slow cooked venison shank with chipolatas

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, slow cooked venison shank with chipolatas. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Slow cooked venison shank with chipolatas is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Slow cooked venison shank with chipolatas is something that I’ve loved my entire life.

Add the shank, potatoes, leeks and a rosemary spring to the slow cooker Add the reduced gravy and veg. Turn down to low for the last two. Serve on the bone with cranberry sauce. First, let's talk about how to cut venison shanks.

To begin with this particular recipe, we must first prepare a few components. You can cook slow cooked venison shank with chipolatas using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Slow cooked venison shank with chipolatas:
  1. Get 1 venison shank
  2. Get 6 chipolatas
  3. Get 2 carrots
  4. Make ready 1 sweet potato
  5. Prepare 2 shallots
  6. Get 1 red onion
  7. Get 2 garlic cloves
  8. Take 1 leek
  9. Prepare 1 potato
  10. Prepare 2 springs rosemary
  11. Get 1 tbsp mix herbs
  12. Get 1/2 bottle ale
  13. Prepare 100 ml stock

Place a few thyme sprigs on top of the shanks. Cover the baking dish/Dutch oven with foil or a lid and slide into the oven. The key to cooking any shank, wild or domestic, is to cook it slow, moist and low. Take your time, braise or stew the shanks over low heat.

Instructions to make Slow cooked venison shank with chipolatas:
  1. Season the shank and seal the shanks on all sides in a hot pan
  2. Chop the garlic, shallots, onions, carrots, potato, leeks and sweet potato
  3. Remove the shanks and caramelise chopped garlic, onion, shallots and sweet potato. Add mixed herbs, fresh rosemary leaves and chipolatas
  4. Deglaze the pan with the ale and top up with stock. Reduce slightly
  5. Add the shank, potatoes, leeks and a rosemary spring to the slow cooker
  6. Add the reduced gravy and veg. Put the lid on the slow cooker and cook on high for 4 hrs. Turn down to low for the last two.
  7. Serve on the bone with cranberry sauce. It will fall straight off 🤤

The key to cooking any shank, wild or domestic, is to cook it slow, moist and low. Take your time, braise or stew the shanks over low heat. Once you figure that out, you're golden. Hunters out there, if you have never bothered with the shanks from your deer, you really ought to. In a hot pan, sear the venison shanks in an ovenproof casserole dish until dark brown all over.

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