One quick note – a whole elk shank will definitely have marrow in the bone! About half way through, find the tiniest fork you have (or try a knife or a chopstick) and fish it out of the end, then stick in the juices so it can melt and make a fattier veggie gravy. However, when it’s all said and done it makes a really wonderful presentation! Great if you’re having company over, or for any holiday. (If you have an Instant Pot – throw it all in there for 90 minutes and let the pressure naturally release.) Getting a whole elk shank tender takes the full 8 hours in a crock pot. I tend to shy away from overdone recipes, but you just can’t beat a cozy bowl of this thick and hearty slow cooker venison stew. Sprinkle on garlic powder, seasoned salt and dry onion soup mix or sliced onion. While Osso Buco is normally a shorter braise, this, I’m afraid, is not. This thick, hearty and healthy slow cooker venison stew is made in the crockpot with tender hunks of deer meat, veggies, and a rich & flavorful broth. Pour soy sauce and Worcestershire sauce on top of roast. Pull meat from the smoker and let it rest for 5-10 minutes and thinly. MaMississippi Pot Roast Recipe 118 comments Slow Cooker Main Course beef The best Crockpot Mississippi Pot Roast recipe. 130 for medium rare, about an additional 15-20 minutes. Turn temperature up to 400 and cook until desired internal temperature. Lay roast directly on the grill grate and smoke for 60 minutes. As such, we had whole shanks to work with. When ready to cook, set temperature to 180 and preheat, lid closed for 15 minutes. In other words, we butchered then froze the whole shanks without even thinking about it. We decided to make Osso Buco with a whole elk shank, instead of with a shank cut into more personal sized pieces, mostly out of necessity. This was born, as things often are in my kitchen, when a bone saw, a food saver and a lack of foresight came together. Roast for 3-4 hours until the meat is tender and falling apart. Cover the slow cooker and simmer the elk roast on low. Place the elk roast in the slow cooker and add 2 cups of beef broth, 2 cups of dry red wine or 2 cups of apple. Unfortunately, the brewery went out of business so now I’m back! Thanks for sticking with me! Bring to a simmer, cover with lid (or foil) and transfer to the oven. Season the 4 pound elk roast all over with salt and pepper to taste. But alas, the commute was long and the work was demanding but fun so needless to say my side project here at Laura’s Wild Kitchen was put on the back burner. I got a job at a brewery! It’s like the mothership was calling me home. While it takes a bit longer to cook, this whole shank Osso Buco sure does impress!
0 Comments
Leave a Reply. |