This rich, unctuous braised venison shank recipe is served alongside green beans, corn and squash – known as the ‘three sisters’ in Canadian First Nations cooking. The three vegetables are traditionally grown together and form the backbone of the First Nations diet.
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In a hot pan, sear the venison shanks in an ovenproof casserole dish until dark brown all over. Remove and set aside
3
In the same pan, add the carrots, celery and onion and cook for 10 minutes until beginning to colour
4
Place the shanks back into the dish and cover with the stock. Cover with a lid and place in the oven for 2 hours, or until the meat is falling off the bone. After this time, remove the shanks from the liquid and keep them warm. Reduce the cooking liquid over a medium-high heat until you have a nice slightly viscous, glossy sauce
5
Just before the shanks are fully cooked, heat some butter in a pan and fry the corn, squash, beans and bacon until beginning to colour
6
Serve the shanks with some of the cooking liquid poured over the top and the beans, corn, bacon and squash on the side
Oliver Bernadet is head chef at Restaurant La Traite in Québec, Canada. The restaurant is known for showcasing First Nations cuisine in a fine dining setting.
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Braised venison shanks with 'three sisters' and wild boar bacon
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Braised venison shanks with 'three sisters' and wild boar bacon
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Braised venison shanks with 'three sisters' and wild boar bacon