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<blockquote data-quote="bronco" data-source="post: 798484" data-attributes="member: 48575"><p><strong>Shanks Montana</strong></p><p></p><p>Shanks Montana </p><p>This is my version inspired by one of my game cookbooks. Do it bone in or out. I prefer off bone with 2 bones in the pot for flavor. It is best served over wild rice or mashed potatoes with good crusty bread. I like it with roasted vegetables or green beans on the side. Pair with an Oktoberfest beer or spicy red wine and you are in for a treat. </p><p></p><p>2-4 Venison Shanks (depending on the size of the animal and/or pot capacity)</p><p>1 large Onion, chopped</p><p>1 8oz can Tomato Sauce</p><p>1 cup Water</p><p>½ cup Sherry Cooking Wine</p><p>¼ cup Brown Sugar</p><p>2 Tbsp Bacon Drippings or oil</p><p>1 Tbsp Beef Bouillon paste or 2 cubes </p><p>1 sprig fresh Rosemary or ½ tsp dried</p><p>1 sprig fresh Thyme or ½ tsp dried</p><p>Flour</p><p>Salt and Pepper</p><p></p><p>Wash and pat dry shanks. Remove excess silver skin. Heat up bacon drippings in a large cast iron Dutch oven over medium heat. Season meat with salt and pepper and then dredge in flour. Lightly brown the shanks. Mix all other ingredients in a bowl and pour over browned shanks. Add water, if required, to cover the shanks. Simmer the meat, tightly covered for 2 ½ hours or until they are tender. Remove meat and reduce sauce to taste. Return the meat to the sauce and serve warm. </p><p></p><p>Enjoy,</p><p>Matt</p></blockquote><p></p>
[QUOTE="bronco, post: 798484, member: 48575"] [b]Shanks Montana[/b] Shanks Montana This is my version inspired by one of my game cookbooks. Do it bone in or out. I prefer off bone with 2 bones in the pot for flavor. It is best served over wild rice or mashed potatoes with good crusty bread. I like it with roasted vegetables or green beans on the side. Pair with an Oktoberfest beer or spicy red wine and you are in for a treat. 2-4 Venison Shanks (depending on the size of the animal and/or pot capacity) 1 large Onion, chopped 1 8oz can Tomato Sauce 1 cup Water ½ cup Sherry Cooking Wine ¼ cup Brown Sugar 2 Tbsp Bacon Drippings or oil 1 Tbsp Beef Bouillon paste or 2 cubes 1 sprig fresh Rosemary or ½ tsp dried 1 sprig fresh Thyme or ½ tsp dried Flour Salt and Pepper Wash and pat dry shanks. Remove excess silver skin. Heat up bacon drippings in a large cast iron Dutch oven over medium heat. Season meat with salt and pepper and then dredge in flour. Lightly brown the shanks. Mix all other ingredients in a bowl and pour over browned shanks. Add water, if required, to cover the shanks. Simmer the meat, tightly covered for 2 ½ hours or until they are tender. Remove meat and reduce sauce to taste. Return the meat to the sauce and serve warm. Enjoy, Matt [/QUOTE]
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