Slow-Braised Venison Shanks Recipe
It’s wild game day in the Great Lakes Kitchen, and I’m making what I consider one of the absolute best recipes for cooking venison. These braised shanks are fall-off-the bone tender, succulent and juicy, and don’t the least bit gamey. And to go with it, we’ll whip up my favorite mashed potatoes and also an amazing pan gravy made from our braising liquid. If there was one recipe with which I had to try and convert a non-venison eater, this would be it!
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