Venison Shanks with Kale Slaw


When it comes to wild game, one of the most often overlooked cuts is the shanks. Typically they are boned out and ground for burger. The downside to this is, you lose some meat and it is fairly time consuming. However, leaving the meat on the bone and cooking long enough for the connective tissue to break down rewards you with rich, tender meat that falls off the bone.

The shanks could be cut into discs for Ossobucco, but in the Summer I prefer to take them in the BBQ direction. I served these with Kale Slaw because we had an excess of Kale in the garden, but you can serve it with your favorite BBQ sides.

This recipe uses venison shanks, but you could substitute lamb shanks, or any other equal sized bone in cut such as ribs.

Preparing The Meal

First combine all of the dry rub ingredients in a bowl. Coat the entire surface of the shanks with the dry rub.

Next, put the shanks in a pressure cooker. Add enough water to cover the meat, and cook for 40 minutes. (If you don’t have a pressure cooker, braise the shanks on the stove for a minimum of 2 hours, until tender). When the shanks are nearly done in the pressure cooker, preheat your grill on high.

For the Kale Slaw, use your favorite coleslaw recipe, and replace the cabbage with chopped kale.

Combine all the mop ingredients in a bowl with a whisk. When the shanks are done, remove them from the pressure cooker. Set the shanks on the grill over direct heat. Allow the shanks to sit undisturbed long enough to begin to caramelize. You may want to close the lid to keep the heat high. After the shanks have developed some char, begin to coat with the vinegar mop. Every time you apply the mop, flip the shanks to allow th mope to caramelize. Be careful to not allow it to burn. When the sauce begins to stick to the meat (and develop a nice crust) remove them from the grill. Serve immediately with Kale Slaw and pickles.

The Meat

  • 2 Venison Shanks, Whole

  • 1 Tablespoon Sweet Paprika

  • 1 Tablespoon Smoked Paprika

  • 3 Teaspoons Kosher Salt

  • 2 Teaspoons Fresh Ground Black Pepper

  • 2 Teaspoons Dark Brown Sugar

  • 1 Teaspoon Garlic Powder

  • 1 Teaspoon Onion Powder

  • 1 Teaspoon Dried Oregano

The Mop

  • 1 Cup Apple Cider

  • 1/2 Cup a Yellow Mustard

  • 3 Teaspoons Kosher Salt

To Serve

  • Kale Slaw

  • Horseradish Pickles

Ty KeplerComment