![]() ![]() 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. 2 tablespoons butter 2 tablespoons flour 2 cups broth. Pour broth over the top of the shredded meat and serve with mashed potatoes. Remove from crock-pot and shred with a fork. 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. Turn crock-pot to the lowest setting and add roast, leek onions, wheat beer, beef broth and fresh sage. (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. While Osso Buco is normally a shorter braise, this, I’m afraid, is not. As such, we had whole shanks to work with. In other words, we butchered then froze the whole shanks without even thinking about it. Next, Melt 4 tablespoons of butter in a cast iron skillet or heavy pan over medium heat. In a bowl, combine the chili sauce, brown sugar, garlic, and beer. 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. Add water or broth to the equal exactly 4 cups of juice. Place meat in a 9x13 inch pan or roasting pan. Unfortunately, the brewery went out of business so now I’m back! Thanks for sticking with me! 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. Steps: Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. The Rocky Mountain Meat Hunter shows you how to cook an elk (venison), mule deer, whitetail deer, moose, caribou, pronghorn, or just about any wild game pot. While it takes a bit longer to cook, this whole shank Osso Buco sure does impress! Slow-cook the elk roast for 8 to 10 hours on Low, or 4 to 5 hours on High, until its tender enough to cut easily with the side of a fork.
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