Venison Shank Ragù

This slow-cooked sauce is made with venison, tomatoes and red wine

The venison shank may be regarded as the most underutilized and underestimated cut of meat off of a deer. That is because not many know what to do with it or how amazing it could really be. Many times this cut will end up in a ground meat pile or even served up to a beloved hunting dog.

Due to the connective tissue and tough texture, this cut requires braising for a long period of time. This process not only breaks down the connective tissue but melts it away and adds to the thick rich broth in which it creates.

This ragù dish, as well as dishes like osso buco, will have your friends thinking that you have taken a culinary class behind their backs.

INGREDIENTS:

• 2 venison shanks – preferably on the bone
• 2 tbsp. canola oil
• 1 large onion – chopped
• 1 large bell pepper – chopped
• 4 cups venison broth (beef broth may be substituted)
• 2 ½ cups red wine
• 2 tbsp. tomato paste
• 1 28 oz. can crushed tomatoes
• 3 tbsp. butter
• 4 whole bay leaves
• 2 tbsp. dried oregano
• 2 tbsp. dried basil
• 2 tbsp. dried thyme
• 2 tbsp. dried rosemary
• 1 package egg noodles
• Salt and Pepper to taste

PREPARATION: Serves 8 bowls

1. Preheat oven to 325 degrees.
2. In a Dutch oven, brown the shanks on each side in the canola oil.
3. Remove the shanks and set aside.
4. Add onion and bell pepper and cook until translucent.
5. Add broth, wine, crushed tomatoes, tomato paste and herbs and bring to a low simmer.
6. Return the shanks to the now-simmering broth.
7. Cover and place in the oven for 3 hours or until the meat pulls easily from the bone.
8. Remove the shanks from the Dutch oven.
9. Using two forks, shred the meat off of the bone.
10. Stir the butter into the tomato sauce.
11. Return the shredded venison to the tomato sauce and stir to incorporate.
12. Cook egg noodles according to the directions on the package.
13. Serve meat sauce over pasta.
14. Season to taste.

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