Rich Fennel and Beer Braised Venison Shanks with fresh Marrow served upon Creamy Garlic Mash and wine fried Green Cabbage.
This dish is rich in flavour and pairs perfectly with creamy mash, warming your house and heart on a cold autumn day.
4 venison shanks
2 onions, large dice
4 garlic cloves
3 carrots, skin on large chunks
1 fennel bulb, sliced
2 heaped tbsp. sultanas
1 bottle speights gold medal ale
4 tbsp. Worcester sauce
2 tbsp. balsamic vinegar
1 can tomatoes
1 vegetable stock cube
2 tsp. fresh rosemary
salt and pepper
2 tbsp. corn flour + 2 tbsp. cold water
Add carrots, fennel, rosemary, sultanas to slow cooker.
Heat a heavy based fry pan over a medium to high heat, add half the oil and brown shanks on both sides. (This will add rich caramelized flavours to your braised venison.) Once browned add to slow cooker.
Add remaining oil to fry pan and brown onions and garlic around 1-2 minutes, add to slow cooker.
Turn of the fry-pan and pour in beer to deglaze and remove all tasty caramelized bits from the pan, add this to your slow cooker along with tomatoes, worcester sauce, balsamic vinegar and stock cube.
Give this a wee stir and a good seasoning of salt and pepper, cook on low for 7 hours.
Make a slurry with the corn flour and water, add to your slow cooker and cook for 15minutes to lightly thicken your braising liquid.
Check the seasoning and serve these beautiful braised venison shanks upon creamy garlic mash and wine fired green cabbage.
If the bones fall of the meat make sure you serve them because this is where the delectable bone marrow is hiding.
New Zealand Venison Shanks.
Add carrots, fennel, rosemary, sultanas and browned onions and garlic to the slow cooker.
Brown venison shanks on both sides.
Deglaze the fry pan with beer.
Once you add your corn flour slurry and cook for 15 minutes it will be ready to eat.
Perfect to a cold night this tasty meal with have them at the table in no time at all. Moist beef sausages cooked in flavorful sauce, with beans and fennel straight from the garden couldn’t think of a better way to spend my Sunday than catching up with my friends over a comforting warming dish. I served mine with a side of creamy mashed potato, blanched beach spinach and buttery carrots. Lets just say there’s no leftover for tomorrow it was that good!
8-9 beef sausages
2 tbsp. oil
1 can four bean mix, rinse off brine
1 onion, medium dice
2 cloves garlic, finely sliced
1 medium size fennel bulb, core removed and sliced*
2 tsp malt vinegar
1 tsp dijon mustard
1.5 tbsp. worchester sauce
2 tsp. sugar
salt & pepper
Pre-heat oven to 180 degrees.
Find a medium size casserole dish with a lid, if you don’t have a lid a deep oven proof dish with tin foil to cover will do the trick.
Rinse four bean mix in a sieve with cold water to remove the bring they were in, place half the beans in the bottom of the casserole dish and reserve the other half for the top.
Brown sausages over a medium heat with half the oil, once golden add to the casserole dish.
In the pan which you cooked the sausages, heat 1 tbsp. oil add onion, garlic and fennel cook for around 3-4 minutes until starting to brown.
add stock, mustard, sugar, Worcester sauce, salt and pepper, cook for 2 minutes and add to the top of your casserole dish.
Place the lid or tin foil over the casserole dish and bake for 50 minutes.
Serve alongside some creamy mashed potatoes and your favourite greens.
Cut fennel bulb in half and remove the hard center.
Use half beans to cover the bottom of the casserole dish.
Beef Sausage, Bean and Fennel Casserolette
I got my beautiful fresh fennel bulb from the Tokoroa Community Garden, open Monday through Sunday 8.3am until 12 noon.
Whats for dinner in your house tomorrow night, this would be perfect!!