BRAISED VENISON SHANKS, PORTUGUESE STYLE

[Dodge Man]

http://honest-food.net/2010/01/19/rainy ... ed-shanks/

These venison shanks are so tender you could eat them with a fork, and the sauce is so rich you�ll want to save the leftovers for pasta sauce. We served these shanks with sauteed nettles and celery root puree with a little mascarpone cheese mixed in. You could do that, but mashed potatoes and spinach would be just as good.

 

[Dodge Man]

I'm working on this now! Man it smells so goo! I can't wait for it to get done.

 

[chunkandwind]

We need pics! Sounds amazing.

 

[Dodge Man]

We need pics! Sounds amazing.

3 hrs down, I'm getting really ready to eat

 

[chunkandwind]

I can imagine. I bet that marrow will be taaaaaasty.
Thanks for the pic.

 

[BamaProud]

Sounds like a cut I need to try. It usually goes to burger. Front legs, back legs or both?

 

[Inkstainz]

Looks good

 

[TnBob]

Think this would work with wild turkey thighs? I have a bunch in the freezer. Cant stand to throw them away.

 

[chunkandwind]

I bet it would work fine. Braising works great on tougher cuts.
Try it and let us know when its ready.

 

[TnBob]

They are skinless. Shame to have to put bacon in with em! ha! Everything is better with bacon.