Venison Shanks - Wild
Wild Caught Venison Shanks, Central Ranges NSW
Wild deer, the cut that rewards patience. Slow cooking at its best.
Shanks come from the lower leg, the hardest working muscle on the animal. Tough if you rush them, extraordinary if you don't. Hours of low heat break down the connective tissue into gelatine, leaving meat that falls off the bone and a braising liquid with real body to it.
This venison is wild harvested from the central ranges of New South Wales, where deer live entirely on native browse, grasses and whatever the country provides. No feedlot, no supplements, no shortcuts. The result is meat with a genuine flavour of place, richer and more complex than farmed venison, and remarkably lean.
Wild harvesting also does real work for the landscape. Deer are an introduced species that pressures native vegetation and competes with wildlife. Taking them from the ranges is land management that happens to produce exceptional protein.
Details
- Bone in shanks
- Marrow bone adds depth to the braise
- Field harvested and processed to Australian standards
- No hormones, antibiotics or supplementary feed
To cook: Brown hard on all sides, then braise low and slow in red wine, stock and aromatics for three to four hours until the meat pulls away from the bone. Venison is lean, so keep the liquid up and the lid on. Serve on polenta, mash or pappardelle with the braising liquid reduced down.
Characteristic
Rich, deeply savoury meat that falls off the bone after a long braise, with marrow and connective tissue giving the sauce real body.
