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🍽️ Tender Venison Shank in Savory Vegetable Sauce

1521 kcal · 30 min · 4 servings

Ingredients

• 2 Venison Loins (boneless approx. 300 g, long and narrow)
• Salt
• Pepper (from the mill)
• Game Spice
• 4 tbsp Ghee
• 2 Carrots
• 0.25 Celeriac
• 6 Shallots
• 2 Garlic Cloves
• 150 ml Port Wine
• 500 ml Game Stock
• 1 Bay Leaf
• 2 Sprigs Thyme
• 1 Sprig Rosemary
• 5 large Leaf White Cabbage
• 2 tbsp Butter

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with fan setting.
2. 2. Rinse the venison shanks briefly and pat them dry with a kitchen towel.
3. 3. Rub the meat with salt, pepper, and game spice blend.
4. 4. Heat ghee (clarified butter) in a large pot.
5. 5. Sear the shanks on all sides until they are brown.
6. 6. Place the meat on a wire rack.
7. 7. Cook the shanks in the oven for about 45 minutes.
8. 8. Peel the carrots, celery, shallots, and garlic.
9. 9. Dice the carrots and celery finely.
10. 10. Cut the shallots into wedges.
11. 11. Quarter the garlic cloves.
12. 12. Sauté the prepared vegetables in the pan drippings from the meat.
13. 13. Deglaze the vegetables with port wine.
14. 14. Add meat stock.
15. 15. Add bay leaves, thyme, and rosemary.
16. 16. Let the sauce simmer gently for 30 to 40 minutes.
17. 17. Add more liquid if necessary.
18. 18. Boil the cabbage in boiling water for 2 to 3 minutes.
19. 19. Shock the cabbage immediately with cold water.
20. 20. Pat the cabbage leaves dry.
21. 21. Lay the cabbage leaves slightly overlapping on your work surface.
22. 22. Place the cooked venison meat on the leaves.
23. 23. Wrap the meat tightly in the cabbage leaves.
24. 24. Tie the bundles securely with kitchen twine if desired.
25. 25. Cut the meat bundles into 4 to 5 pieces.
26. 26. Melt butter in a frying pan.
27. 27. Sauté the meat bundles briefly in the butter on all sides.
28. 28. Add the meat pieces to the vegetable sauce.
29. 29. Let everything simmer together for a short while.
30. 30. Season the dish to taste.
31. 31. Serve the dish garnished with fresh rosemary.

Nutrition per serving

• kcal: 1521
• Protein: 227 g · Fett/Fat: 57 g · Carbs: 14 g