Slow cooked venison shank with chipolatas
Slow cooked venison shank with chipolatas

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, slow cooked venison shank with chipolatas. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Slow cooked venison shank with chipolatas is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Slow cooked venison shank with chipolatas is something which I have loved my whole life.

Selection of Complete & Complementary Meals For Dogs of All Ages. Free UK Delivery on Eligible Orders Add the shank, potatoes, leeks and a rosemary spring to the slow cooker Add the reduced gravy and veg. Turn down to low for the last two.

To begin with this recipe, we must first prepare a few ingredients. You can cook slow cooked venison shank with chipolatas using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Slow cooked venison shank with chipolatas:
  1. Prepare 1 venison shank
  2. Get 6 chipolatas
  3. Get 2 carrots
  4. Prepare 1 sweet potato
  5. Make ready 2 shallots
  6. Take 1 red onion
  7. Make ready 2 garlic cloves
  8. Make ready 1 leek
  9. Make ready 1 potato
  10. Get 2 springs rosemary
  11. Prepare 1 tbsp mix herbs
  12. Make ready 1/2 bottle ale
  13. Prepare 100 ml stock

Deglaze the pan you seared the shanks in with liquid and then pour the liquid over the shanks. Place a few thyme sprigs on top of the shanks. Cover the baking dish/Dutch oven with foil or a lid and slide into the oven. To start the dish, place the venison shoulder, port, wine, vegetables, garlic and spices in a large, non-metallic container or dish.

Steps to make Slow cooked venison shank with chipolatas:
  1. Season the shank and seal the shanks on all sides in a hot pan
  2. Chop the garlic, shallots, onions, carrots, potato, leeks and sweet potato
  3. Remove the shanks and caramelise chopped garlic, onion, shallots and sweet potato. Add mixed herbs, fresh rosemary leaves and chipolatas
  4. Deglaze the pan with the ale and top up with stock. Reduce slightly
  5. Add the shank, potatoes, leeks and a rosemary spring to the slow cooker
  6. Add the reduced gravy and veg. Put the lid on the slow cooker and cook on high for 4 hrs. Turn down to low for the last two.
  7. Serve on the bone with cranberry sauce. It will fall straight off 🤤

Tie together the herbs with string, add to the dish and cover the container. My nephew was an avid hunter so she had a lot of experience. Sadly, she never shared any of the recipes with me…. Probably because I didn't have a slow cooker at the time. Anyway, I googled it, looking for inspiration or clever ideas.

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