Hand Crafted venison

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Game Shanks

Springbok/Impala/Blesbok

Serves: 4
To serve: Mash potato and Jerusalem artichokes
Cooking time: 5 hours

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Ingredients

  • 4 shanks
  • 2 carrots, sliced
  • 2 onions, peeled and chopped
  • 1 head garlic, sliced horizontally
  • 1 stick celery, sliced
  • 1 leek, chopped and washed
  • 2L beef stock
  • 1 bottle De Grendel Shiraz
  • 1 baby kohlrabi, peeled, diced and roasted
  • 2 baby turnips, peeled, quartered and caramelized

Instructions

  • Preheat your oven to 180̊C. Season the shanks, place them in a deep roasting tray and roast in the oven for 30-40 minutes, or until the shanks are golden brown. Remove from the oven; add carrots, onion, garlic, celery, leeks, beef stock and red wine. Cover with foil, turn the oven down to 160̊C, place the tray back in the oven and braise for a further 4 hours, or until the venison falls away from the bone.
  • Carefully remove the shanks from the tray, remove the bones, set aside and keep warm. Strain the remaining vegetables through a fine strainer, keeping the liquid and discarding the vegetables. Pour the liquid into a small sauce pot, bring to the boil over a medium heat and thicken with a bit of corn flour mixed with water.
  • Check the seasoning of your sauce and add more if needed, set aside and keep warm. Now arrange the mash potato, kohlrabi, Jerusalem artichokes and turnips on a serving plate. Place the venison in the middle and pour over some of the sauce. Serve immediately.