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Braised venison shanks with 'three sisters' and wild boar bacon

by
Oliver Bernadet
Braised venison shanks with 'three sisters' and wild boar bacon

PT30M

PT2H

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Ingredients

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  • Braised venison shanks

  • 2 venison shanks, bone-in, each weighing approx. 400g
  • 175g of carrots, finely chopped
  • 175g of onion, finely chopped
  • 175g of celery, finely chopped
  • 2l game stock

  • 'Three sisters'

  • 200g of sweetcorn
  • 150g of squash, finely diced
  • 150g of green beans, cut into quarters
  • 200g of wild boar bacon lardons, or use pancetta if you can't get hold of it
  • 1 knob of butter
  • salt
  • pepper
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Method

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1
Preheat the oven to 180°C/gas mark 4
2
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
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Oliver Bernadet

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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