Fennel and Beer Braised Venison Shanks

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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.

Ingredients:

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

Wine fried Cabbage
Creamy Garlic Mash

Method:

  1. Turn slow cooker onto low setting.
  2. Add carrots, fennel, rosemary, sultanas to slow cooker.
  3. 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.
  4. Add remaining oil to fry pan and brown onions and garlic around 1-2 minutes, add to slow cooker.
  5. 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.
  6. Give this a wee stir and a good seasoning of salt and pepper, cook on low for 7 hours.
  7. Make a slurry with the corn flour and water, add to your slow cooker and cook for 15minutes to lightly thicken your braising liquid.
  8. Check the seasoning and serve these beautiful braised venison shanks upon creamy garlic mash and wine fired green cabbage.
  9. If the bones fall of the meat make sure you serve them because this is where the delectable bone marrow is hiding.

Serves: 4

New Zealand Venison Shanks.

New Zealand Venison Shanks.

Add carrots, fennel, rosemary, sultanas and browned onions and garlic to the slow cooker.

Add carrots, fennel, rosemary, sultanas and browned onions and garlic to the slow cooker.

Brown venison shanks on both sides.

Brown venison shanks on both sides.

Deglaze the fry pan with beer.

Deglaze the fry pan with beer.

Once you add your corn flour slurry  and cook for 15 minutes it will be ready to eat.

Once you add your corn flour slurry and cook for 15 minutes it will be ready to eat.

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Tasty venison bone marrow all gone.

Tasty venison bone marrow all gone.

 

Kumara and Beef Slow Cooker

 

 

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

As winter looms closer and the weather out side isn’t the nicest, its great too come home to a dish already cooked and the house smelling amazing. On a cold and busy day last week I pulled out the slow cooker and created this tender slow cooked meal. Rich beef alongside naturally sweet kumara and carrots with a flavorful gravy. This is an affordable recipe and I hope you try it out, its one that’s worth having in your recipe collection.

Kumara and Beef Slow Cooker

Ingredients:

1 cup carrot, rinse leave skin on and 2cm dice
2 cup kumara, rinse leave skin on and 3cm dice
2 small red onions, diced
4 cloves garlic, crushed
2 tbsp. olive oil
1 tbsp. butter
1 orange zest and juice
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
850gm beef blade steak, remove fat and cut 3cm dice
1/4 cup flour
1 tsp. salt
3/4 tsp. pepper
4 tbsp. Worchester sauce
1 tbsp. balsamic vinegar
1 1/2 cup vegetable stock
1 1/2 tbsp. cornflour

 

Method:

  1. Turn on slow cooker to either low or high, check the bottom of the recipe for cooking times and temp.
  2. Heat a heavy based fry pan over a medium heat at 1 tbsp. of oil followed by onions, garlic, thyme and rosemary. plus a good pinch of salt and pepper.
  3. Once the onion mix has started to brown add zest and juice of the orange and tip into the base of your slow cooker.
  4. Add stock to the hot fry pan, this will deglaze it and remove all the tasty flavour stuck to it. Add this to the slow cooker.
  5. Remove fat from beef and cut into 3cm chunks.
  6. In a snap lock bag combine the flour, salt and pepper mix well. Add diced beef and coat with the flour mix. (give it a good shake)
  7. Dust of excess flour this will burn when browning.
  8. Heat fry pan to a medium heat add 1/2 tbsp. oil and 1/2 tbsp. butter, add beef and brown both sides add to the slow cooker. ( I did this in 2 batches so the beef didn’t stew.)
  9. Add Worchester sauce and balsamic vinegar to the slow cooker give it a light stir, place the lid on and cook.
  10. Combine corn flour with 2 tbsp. cold water stir and make a slurry, add this to your slow cooker in the last 30 minutes to thicken up the sauce into a glistening gravy.
  11. Turn slow cooker onto warm while you cook either some rice, mashed potatoes or serve with dumplings and your fave green veges.

Ive served mine with a side of brown rice, red quinoa and homemade walnut parsley pesto.

Serves: 4-5

Cooking times and Temps.

Low – Cook for 8 hours

High – Cook for 4 hours

Leaving skin on your vegetables helps retain nutrients and vitamins.

Leaving skin on your vegetables helps retain nutrients and vitamins.

 

Brown onions, garlic, rosemary and thyme.

Brown onions, garlic, rosemary and thyme.

 

Add orange zest.

Add orange zest.

 

Add stock and deglaze the pan, add to the slow cooker.

Add stock and deglaze the pan, add to the slow cooker. 

 

Remove fat from beef and cut into 3cm dice.

Remove fat from beef and cut into 3cm dice.

 

Lightly coat diced beef in seasoned flour mix.

Lightly coat diced beef in seasoned flour mix.

Add browned meat to slow cooker.

Add browned meat to slow cooker.

Stir and cook on low for 8 hours or high for 4 hours.

Stir and cook on low for 8 hours or high for 4 hours.

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

 

I hope you all enjoy this recipe!