Shanks & Mushroom ‘Mater Gravy
Braised shanks might be the key to convincing hunters of the value of self-process game rather than dropping it off at a processor. Once a person realizes they can convert the toughest most sinewy portion of an animal to rich, silky, fall-off-the-bone comfort food, grinding all but the trim feels a transgression.
This dish combines the silky richness of slow cooked meat the earthiness of mushrooms and the tanginess of crushed tomatoes to make a hearty gravy that’s excellent over mashed potatoes or rice. And the shank…
What you’ll need:
- 4 Venison shanks
- Steak seasoning
- 4 tablespoons of butter
- 1 onion, rough chopped
- 2 cups carrots rough chopped
- 1 tablespoon of garlic
- 12 ounce jar pepperoncini peppers
- 8 can sliced mushrooms
- 1 sliced jalapeño (optional)
- 1 ounce packet of brown gravy
- 1 ounce packet au jus
- 1 ounce packet of ranch seasoning
- 15 ounce can of crushed tomatoes
- 1/2 cup red wine
- Mashed potatoes
- 1/4 cup green onions, chopped
How to make it happen:
Season the shanks with steak seasoning being sure to rub the seasoning in the meat. If desired the shanks can be browned but it isn’t necessary.
In a large skillet, melt the butter then add the onions & carrots stirring until the onions just begin to soften. Add the garlic stirring until fragrant, then add the pepperoncini peppers, mushrooms, jalapeño (if using), gravy, au jus, ranch seasonings, crushed tomatoes and red wine simmering for 5 minutes to form a rich gravy.
Place the shakes in a slow cooker, cover with the gravy mixture, and cook on low for eight hours until the shanks are very tender.
To serve place a serving of mashed potatoes in the center of a plate or shallow bowl using the back of a spoon to create a well in the center of the potatoes. Add a ladle full of gravy to the well then place a shank over the potatoes adding more gravy if desired. Garnish with green onions.