Venison shanks were a tiiiny bit too big for my Star Chef, so I had to take a hacksaw to the bones to shorten them a little. It was quite hard work, but mostly my own fault due to not putting a damp tea-towel under the chopping board. The bone ends went into the cooking broth so as not to waste the flavour and marrow. But there was sooo much meat on those shanks - 265g meat per 400g shank (raw weight) - it was an amazingly hearty meal.
Venison Shanks in Madeira and Beetroot (serves 2 hungry people - 665 kcals per person including potatoes):-
- 20g butter
- 2x smallish onions - chopped
- 3x beetroots - chopped into 2-3" pieces
- 2x 400g venison shanks
- 3x small potatoes (approx. 300-350g)
- 400-500ml beef stock
- 150ml Madeira
- splash of olive oil
- 2x bay leaves
- 1 tbsp plain flour
Serve the shanks, vegetables and cooking liquor into a wide, shallow bowl per person and top with the potatoes.
It was all really tasty, sticky on the lips and extremely filling! And the venison will just fall away from the bone if you pull on it gently with a fork, you honestly will not need a knife at all. And the beetroot gives the whole thing an amazing colour.
I'll be making a venison chilli later today for freezing down. Can't wait!