Gastronomixs

Braised venison shank with tomato and basil

Braised venison shank with tomato and basil

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Ingredients

4

 

venison shanks

1

 

shallot

1

clove

garlic, finely chopped

20

g

pork belly, finely diced

1

tbsp

tomato purée

400

ml

red wine

50

g

mushrooms

1

sprig

thyme

1

bunch

basil

4

 

ripe beef tomatoes, chopped

200

ml

 

game fond

300

ml

chicken fond

4

 

ripe beef tomatoes, finely diced

50

g

butter

Preparation method

  • Season the shanks with plenty of salt and pepper and fry nice and brown in the butter. Place the shanks in a casserole.
  • Gently fry the shallot and garlic in the fat from the shanks.
  • Add this, together with the pork belly and tomato purée, to the shanks and braise briefly. Add the stalks of the basil, the sprig of thyme, the chopped pomodoro tomatoes, and the mushrooms.
  • Deglaze the mixture with the red wine and add to the shanks.
  • Pour both fonds over the shanks, place the lid on the pan, and leave to braise on a low heat for one to one and a half hours.
  • When the shanks are done, you can remove them from the sauce.
  • Strain the sauce and add the finely diced tomatoes and the finely chopped basil leaves. 

Serving suggestions

  • Serve the shanks with pasta and the accompanying sauce.
  • Serve with a classic pilaf or risotto.

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