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
Turn slow cooker onto low setting.
- 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.