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Braised venison shanks with 'three sisters' and wild boar bacon

Braised venison shanks with 'three sisters' and wild boar bacon



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  • 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
  • 'Three sisters'

  • 200g of sweetcorn
  • 150g of squash, finely diced
  • 150g of green beans, cut into quarters
  • 200g of wild boar bacon lardons, or use pancetta if you can't get hold of it
  • 1 knob of butter
  • salt
  • pepper
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Preheat the oven to 180°C/gas mark 4
In a hot pan, sear the venison shanks in an ovenproof casserole dish until dark brown all over. Remove and set aside
In the same pan, add the carrots, celery and onion and cook for 10 minutes until beginning to colour
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
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
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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Braised venison shanks with 'three sisters' and wild boar bacon


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