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30 responses to “Braised Venison Shanks with Garlic”

  1. la domestique

    This looks so good, and I will definitely be trying it with lamb shanks, which we enjoy on a pretty regular basis.

  2. Jason

    I’ve got a freezer full of shanks from two deer this year as well as a couple leftovers from last year. Can’t wait to try this.

  3. Bethann @ fruit.root.leaf.

    This looks divine! I’m putting it on the list for next week – we have loads of garlic from the garden this year!

    P.s. Loved the garlic video – shake ‘the dickins out of it.’ 🙂

  4. Malik

    I wish I had this three weeks ago. I love shank but as I sat there looking at the deer shank I couldn’t figure out how to make it work because I only know the cross cut shanks of beef. I want to cry now. Okay next year the shanks are mine!

  5. SusieQT

    Oh, man that sounds so good. We usually bone out that part of the deer, so I don’t have any shanks in my freezer- will it work with any other cut?

  6. Guy Balestrieri


    Speaking of peeling garlic, a Chef at Pebble Beach Beach & Tennis Club once showed me an awesome way to peel lots of garlic in a hurry. If you take two same sized metal bowls and then break up the garlic from the bottom root portion of the bulb and place in one bowl and then place the second bowl upside down over the top of the first (You should have two metal bowls meeting at lip with the bottoms facing opposite ways) and then shake the garlic vigorously between the two mated bowls the garlic will all be magically peeled in under a minute. After seeing this work, I have never peeled mass amounts of garlic any other way! Give it a try the next time you are peeling more than a few cloves and you will praise the results.

  7. Guy Balestrieri

    My mistake! Guess I should read your directions first as you already know my trick. Sorry.

  8. Erika

    It’s too bad that whitetail deer bones and fat are inedible because I have a hunch that this recipe would suffer without the bones. But I will try it anyway with this year’s deer that hasn’t been shot yet so I’m totally jinxing myself.

    And that garlic peeling vid is worth the price of admission – thanks for posting that one, Hank!

  9. Jack

    As a footnote to your article, I saw three Roe Deer while walking my dog this morning in a forest near my home in North Yorkshire, England. We have a lot of Roe deer living in the forests in this area but there is very little deer-hunting here, even though there is a huge amount of ‘shooting’ i.e. upland bird hunting. The deer are very healthy looking and your article certainly tempts me to become a deer hunter. However, getting a suitable rifle is legally difficult and deer hunting is confined to private forests as our public forests are what it says on the tin, open to all of the public, and there is a general consensus here that hunting and the public should be kept strictly separate.

  10. Lindsay Fairchild

    By shank do you mean the part between the “knee” and the hoof or the part between the hip and the “knee” (the thigh)?


  11. James C

    Hi Hank, Love your site and book… I recently processed a real nice doe here in Ohio. I spent about 2 hours trimming all the fat off during the process and now I see your response to Erika that the bones and fat are edible? I knew the bones were good for cooking and making stock so I saved some for that (the shakes will go to this recipe sometime soon!) but what should we do with all the fat next time?

    On a side note this girl had so much fat I thought I saw the elusive Caul fat you discussed a couple months ago with Matilda, but was not sure if I was looking at the right thing or if Deer even have Caul fat?

  12. Barnaby Morgan

    For 40 years I’ve felt guilty about how to deal with shank meat until now….just killed an 8 point in Northern Wisconsin and will now steal all the shanks at deer camp….braised venison shank,BB King and bourbon , doesn’t get any better.

  13. Paleobird's Adventures in Carnivorousness - Page 30 | Mark's Daily Apple Health and Fitness Forum page 30

    […] my fingers waiting for them to fall off the bone lol prob an hour to go. i used venison broth too. Braised Venison Shank Recipe with Garlic | Hunter Angler Gardener Cook these sorts of things are good as i can give the kids mashed potatoes and veges with them and we […]

  14. Braised Venison Shanks with Garlic

    […] on Saturday I had some friends over for dinner. I looked for a recipe and found this: Braised Venison Shank Recipe with Garlic | Hunter Angler Gardener Cook Utterly awesome. Was great. The trick in the recipe looks to be the basting. When it came out of […]

  15. Ellen

    Made this recipe last night for dinner…it was fantastic! No more putting the shank meat into the hamburg/sausage pile!

  16. Rob

    This recipe is fantastic. I made it and will make it again. Many of my friends cut up their own venison and leave the foreleg shanks. I collect them all now…..

  17. Lynea Petty

    Made this last night, with antelope front shanks, and it was phenomenal. Ended up braising for 3 hours. Thanks!

  18. Julie

    Oh my! Just discovered your site and I am so THRILLED….so many yummy things that I can’t wait to try! So I’m doing this one tonight and had a question….my hubby and son removed the shank from the bone…is the cooking time the same?

  19. Joe Criddle

    Thank you, Thank you, Thank you!!! (My dog does not thank you – she always got the shanks before). I will never again waste another shank. We have made this recipe several times serving them over mashed potatoes with a bold red wine and they are amazing! The way that all the parts that prevent you from using them for burger actually break down and render a velvet texture to the sauce is so nice. Nose to tail Baby! You have yet to steer us wrong with any of your recipes.

  20. Bob Hanley

    I made this tonight with the shanks from last seasons deer and I have to say it was one of the best meals I have ever had!

    Please do yourself, your family and your friends a favour and don’t discard or turn the shanks into ground meat. MAKE THIS!

  21. Alison Dunn

    This was a fantastic recipe, I’m a slow and low extremist and did this over 7.5 hours, starting at 215 for 2.5 hours, 255 for 2.5 hours, and 305 for the remaining 2. I used a combo of veal stock and chicken stock because that’s what I had, and a whole head of elephant head garlic because it looked better than the other garlic options at the store for whatever reason.

    Turned out scrumptious, flavors didn’t overwhelm the venison, the braising liquid reduced into a light, bright sauce, and my two dining companions were beside themselves over how satisfying it was. Thanks!

  22. Josh

    Is this recipe for cross cut shanks? I have 4 cross cut shanks about 3/4″ thick that is like to make tonight. Thanks!

  23. Liz

    Do you cut the bottom brown nubby things off the garlic cloves before cooking with them? I get OCD about that sort of thing unless you say it doesnt matter and they can stay on…

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