Braised venison shanks with 'three sisters' and wild boar bacon
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This rich, unctuous braised venison shank recipe is served alongside green beans, corn and squash – known as the ‘three sisters’ in Canadian First Nations cooking. The three vegetables are traditionally grown together and form the backbone of the First Nations diet.
First published in 2017
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Ingredients
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Imperial
Braised venison shanks
- 2 venison shanks, bone-in, each weighing approx. 400g
- 175g of carrots, finely chopped
- 175g of onion, finely chopped
- 175g of celery, finely chopped
- 2l game stock
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
In a hot pan, sear the venison shanks in an ovenproof casserole dish until dark brown all over. Remove and set aside
3
In the same pan, add the carrots, celery and onion and cook for 10 minutes until beginning to colour
4
Place the shanks back into the dish and cover with the stock. Cover with a lid and place in the oven for 2 hours, or until the meat is falling off the bone. After this time, remove the shanks from the liquid and keep them warm. Reduce the cooking liquid over a medium-high heat until you have a nice slightly viscous, glossy sauce
5
Just before the shanks are fully cooked, heat some butter in a pan and fry the corn, squash, beans and bacon until beginning to colour
6
Serve the shanks with some of the cooking liquid poured over the top and the beans, corn, bacon and squash on the side
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