Venison is a common item on my families dinner table. Here’s a great venison recipe for Osso Buco aka braised deer shanks that’d make the perfect Christmas dinner for a deer hunter’s family. The shank is the part of the leg between the knee and elbow (front leg) or the knee and hock (back leg) of a deer, elk or other ungulate. Think of it as your forearm or calf. It’s full of tendons and connective tissue so it would seem to be the last cut of meat that’d you’d go out of your way to cook. But you’d be wrong. Braised venison shank is some of the most savory and tender meat out there.
The secret is a slow and low cooking with a little liquid in a cast iron dutch oven. I cook mine with a little dry red wine on 300 deg for about 3-4 hrs. Throw some carrots and celery in about an hour before it’s done, serve with a side of mashed potatoes, and you’ve got yourself on hell of a Christmas dinner!
Venison Recipe – how to cook Braised Deer shanks the perfect Christmas Dinner