I made the weekly raid on the freezer for my birthday evening meal, and pulled out a shank of red deer venison. I hadn’t cooked this cut before, so I did a bit of googling, looked at the ingredients in the fridge and then made this braised venison. I think it would have worked well for up to two shanks, so we have ended up with a very tasty gravy for a second meal.
I’ve got really into using gluten-free flour as a thickener for stews and soups, the consistency of the gravy is good, not gluey at all.
- 1 or 2 red deer venison shanks (see above)
- 2 shallots or 1 small onion, finely chopped
- 1 large carrot, peeled and diced
- 2 small or 1 large stick of celery, diced
- approx 50g butter
- olive oil
- 1 can chopped tomatoes
- a bay leaf
- 1 tsp dried thyme
- 250ml red wine
- 250ml vegetable stock
- salt and pepper
- 2 tsp juniper berries, bruised in a pestle and mortar
- 1 tbsp gluten-free flour
- Season the venison well with salt and pepper.
- In a pan that is big enough to cook the shanks, melt the butter in the olive oil. Set the oven to 150C
- Over a moderate heat, brown the shanks, one at a time, and then set aside.
- Reduce to a low heat, add the onions, carrots and celery to the same pan, and cook until softened.
- Add the red wine, and reduce
- Add the stock, bay, thyme, and juniper and tomatoes and cook down for around 15 minutes. This will give a better consistency and taste at the end.
- Add the venison shanks, bring back to a simmer and then cook in the oven for 4 hours. For the last 30 minutes of cooking, prepare any side dishes such as mash, cabbage, etcetera.
- At the end of cooking, remove the shanks from the pan, and mix the flour with a spoon or two of the gravy before adding to the pan and bringing to a simmer for around 5 minutes.