Slow cooked venison shank with chipolatas
Slow cooked venison shank with chipolatas

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, slow cooked venison shank with chipolatas. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Slow cooked venison shank with chipolatas is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Slow cooked venison shank with chipolatas is something that I’ve loved my entire life.

Add the shank, potatoes, leeks and a rosemary spring to the slow cooker Add the reduced gravy and veg. Turn down to low for the last two. Serve on the bone with cranberry sauce. First, let's talk about how to cut venison shanks.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook slow cooked venison shank with chipolatas using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Slow cooked venison shank with chipolatas:
  1. Take 1 venison shank
  2. Get 6 chipolatas
  3. Make ready 2 carrots
  4. Prepare 1 sweet potato
  5. Take 2 shallots
  6. Get 1 red onion
  7. Get 2 garlic cloves
  8. Take 1 leek
  9. Get 1 potato
  10. Get 2 springs rosemary
  11. Make ready 1 tbsp mix herbs
  12. Prepare 1/2 bottle ale
  13. Take 100 ml stock

Place a few thyme sprigs on top of the shanks. Cover the baking dish/Dutch oven with foil or a lid and slide into the oven. In a hot pan, sear the venison shanks in an ovenproof casserole dish until dark brown all over. Place shanks on rack placed over tray, to catch drips.

Instructions to make Slow cooked venison shank with chipolatas:
  1. Season the shank and seal the shanks on all sides in a hot pan
  2. Chop the garlic, shallots, onions, carrots, potato, leeks and sweet potato
  3. Remove the shanks and caramelise chopped garlic, onion, shallots and sweet potato. Add mixed herbs, fresh rosemary leaves and chipolatas
  4. Deglaze the pan with the ale and top up with stock. Reduce slightly
  5. Add the shank, potatoes, leeks and a rosemary spring to the slow cooker
  6. Add the reduced gravy and veg. Put the lid on the slow cooker and cook on high for 4 hrs. Turn down to low for the last two.
  7. Serve on the bone with cranberry sauce. It will fall straight off 🤤

In a hot pan, sear the venison shanks in an ovenproof casserole dish until dark brown all over. Place shanks on rack placed over tray, to catch drips. Once meat is dry aged, cut off a thin layer of the hard crust that has formed. Place butter and olive oil in oven proof dutch oven. I googled recipes for venison in the slow cooker.

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