Whiskey Braised Elk Shank Food
ELK OSSO BUCO
This is a modern version of osso buco using 2 to 3 inch thick cross cut elk shanksin flavorful braised medley of onions, bell peppers, red wine, beef broth and tomatoes.
Provided by Kristy Crabtree
Number Of Ingredients 12
Steps:
- Preheat the oven or outdoor oven to 350°F.
- Season both sides of the shanks generously with salt and pepper. Lightly dredge both sides in flour shaking off excess. Set aside.
- Heat a cast iron dutch oven over medium-high heat and add the canola oil. Carefully brown the shanks in the oil being sure to develop a dark crust before turning and browning the other sides. Add the onion, bell pepper, garlic cloves, chile pepper and red wine. When the wine begins to boil, add the tomatoes, beef stock and bay leaves. Cover with the lid and remove from heat.
- Set the covered dish into the oven and bake for 3-4 hours until the meat is fall off the bone tender.
- Serve the shanks and the sauce over buttery mash potatoes or polenta.
WISCONSIN BRANDY OR WHISKEY OLD-FASHIONED
You can use your favorite brandy or whiskey (bourbon). You can also make this sweet or sour to your liking by using 50/50 or 7-Up. I've heard that this is a "regional" drink, because it's not as common outside of our state!
Provided by Paula
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place the sugar cube and bitters into an old fashioned glass (8-12 oz. tumbler style glass) and muddle together with a spoon or muddler. (We prefer to use the super-fine sugar because you can stir it all together without muddling.).
- Add some ice, to your liking.
- Add the brandy or whiskey.
- Top off the glass with either 50/50 soda or 7-up (sour or sweet!).
- Garnish as described above.
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- You can keep shanks from an antelope or deer whole. A large elk shank will probably need to be cut in half or thirds. Season the shanks generously with salt and pepper up to two days in advance. Pre-heat an oven between 250 to 300 degrees. Keep in mind that the lower the heat setting, the longer it will take to tenderize. However, a low temperature will ensure juiciness, whereas high temperatures can dry out the meat.
- Heat a large Dutch oven or cast iron skillet over medium-high heat. Drizzle enough cooking oil to lightly cover the bottom of the pan and brown the shanks on all sides. Remove and set aside.
- Add another tablespoon of oil if needed and sauté the yellow onions. Once they begin to brown and soften, add the carrots, celery, and garlic. Season with a few pinches of salt and fresh cracked pepper. Cook a few additional minutes, then stir in the tomato paste. Once incorporated, sprinkle in the flour and mix.
- Return the shanks to the pot and deglaze with red wine and stock. The braising liquid should come a third to halfway up the pot. If it doesn’t, add more stock or wine.
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- Preheat the oven to 300°F. Heat the olive oil in a Dutch oven or other large pot set over medium-high heat. Salt the shanks well and dust them in the flour to coat. Brown them well in the pot. Take your time and get a good browning on them, which should take a solid 10 minutes. Remove and set aside.
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