A hearty venison shank to warm the soul during winter

In the course of winter I crave a hearty, sluggish cooked meal that warms me proper up.

Not so much can beat this wee gem and I like the reminiscences it brings again.

In Southland there can usually be an abundance of venison – each wild and farm raised, and I grew up having venison on the BBQ in summer season and sausages all year long.

Venison shanks had been then and are nonetheless usually utterly missed as a reduce to make use of for a meal, however they’re tremendous tasty!

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I’ve chosen to focus on the venison shank on this recipe as it’s a lean, sluggish prepare dinner meat that retains loads of flavour and a shank has a lot protein on it!

For a neighborhood provider possibility – Callum and his staff from Fare Recreation produce venison shanks able to go and may ship to your door via their on-line ordering system.

Shot in Fiordland – their venison may be traced via transport and processing which reveals the care, consideration and respect given to every animal.

Alongside Fare Recreation I’ve additionally included different regionally primarily based merchandise on this recipe.

Robbies; envisioned by Josie and Gus and primarily based in Gore make a spread of family preserves and pickles. They use natural, heritage or heirloom produce sourced from South Island suppliers and don’t embody something synthetic of their merchandise.

Their award-winning black garlic sauce has me hooked, and mixing the earthiness of the sauce with the wild venison makes an excellent match.

Evansdale Cheese are up the highway simply north of Dunedin and are one other nice southern producer I like to make use of.

They’ve been producing cheese now for over 40 years and are recognised as one of many first small Artisan cheese producers nonetheless showcasing their ardour for the craft in New Zealand.

Evansdale Cheese recognises that cheeses thrive on care and consideration, and their artisan cheesemakers take care of and mature their cheeses to be able to get pleasure from them at their greatest.

Additionally they provide an internet ordering service. I’ve chosen the “Mt Watkin Garlic”.

Its garlicky depth balances nicely within the cheese and when added to the polenta and this dish creates an excellent steadiness.

This dish brings nostalgia, flavour and may be made utilizing native elements. Get pleasure from on a cool winters night or as a hearty lunch.

Venison Shank, Black Garlic and Tacky Polenta

Serves 4

Venison Shank

This may be cooked in a sluggish cooker or ovenproof dish.

• 4 x Venison Shanks (200-300g every)
• 1 Medium Onion – diced
• 1 Medium Carrot – diced
• 2 Tbsp Vegetable Oil
• 2 Cups Rooster Inventory
• 2 Sprigs Rosemary
• 2 Garlic Cloves
• 3-4 Tbsp Black Garlic Sauce
• Pinch Salt

1) First, heat oil in a medium fry pan, add in shanks and brown on all sides earlier than inserting browned shanks in sluggish cooker or dish.

2) Subsequent, add onions, carrots and garlic to the fry pan and prepare dinner till semi tender then add with venison shanks.

3) Add one cup of water to the fry pan to deglaze and take away any of the tasty juices left then add this combination to the sluggish cooker or dish as nicely.

4) Add the inventory, rosemary, salt and a couple of tablespoons of the black garlic sauce to the dish and canopy.

5) Cook dinner at 130°C for 7-8 hours (Test after 7 to see whether it is prepared – the venison will fall off the bone). If utilizing sluggish cooker – prepare dinner on low for a similar period of time.

6) As soon as cooked take away dish from oven or flip off sluggish cooker then go away for half-hour to relaxation.

7) After half-hour, take away the shanks from the liquid and preserve heat.

8) Subsequent, pressure the liquid via a sieve right into a medium pan and scale back to 1 third.

9) Lastly, add remaining Black Garlic Sauce to reinforce flavour and place shanks again into liquid.

Tacky Polenta

Make minutes earlier than you function it’s fairly fast!

• 3 Cups Milk (I take advantage of recent native milk)
• 1 Cup Polenta
• 50g Butter
• 60g Cheese – grated
• Salt to style

1) Pour milk right into a medium pot and produce to the boil

2) Add polenta and stir frequently till thickens

3) Subsequent, add butter and cheese and blend nicely

4) Lastly, season with salt to your style

To serve

Place tacky polenta on backside of the plate and place a venison shank on high.

Ladle among the lowered liquid excessive and luxuriate in with evenly cooked seasonable greens such because the So Candy carrots pictured right here.

• Chef Ethan Flack is eager to champion produce present in Southland. To search out out extra about Ethan go to https://www.ethanflack.co.nz/