How to Cook Slow Cooker Venison Shanks – The Hedgecombers

Deer shank slow cooker recipe

Video Deer shank slow cooker recipe

These slow cooker venison scions are a wonderfully easy way to turn a chewy cut of meat into the most tender and lips-infused meal!

Grey-clad woman holding a raw venison stem over a white bowl

Right after my last venison recipe (for this tasty venison pie in case you missed it), today I’m cooking with a deer scion.

The stem is the joint of the shin or calf of an animal. And if you imagine all running around a wild deer, this cut of meat has a high ratio of tendons and tendons between muscle flesh and bone.

But instead of being postponed, when cooked properly (i.e. low and slow), this will be one of the most tender and delicious cuts of meat possible.

Grey-clad woman holding a raw deer stem over a white bowl

This offspring is of a Sika deer, given away by my good friend Duncan at Creech Hill Venison.

To learn more about them, and whether buying Sika deer meat is an ethical choice for you, read this attached article that goes with the venison pie recipe Above.

How to cook venison cane in a slow cookerThe

first thing to think about is whether your offspring will fit in your slow cooker! It does not have to be flat in the slow cooker container, but it must be able to close the lid properly, otherwise it will not cook in the time specified below.

It had a stem and it would fit (alone!) in my regular 3.5-liter slow cooker, but I wouldn’t have been able to fit a second one.

I also have a large 6.5 litre slow cooker and probably would have placed more than 2 stems there.

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Inner shot of a silver pan with a charred raw deer stem

1/ Sealing the deer stem

Heat the oil in a large skillet or skillet. When it is hot, place the stem and seal all sides.

This will give an extra level of flavor to the meat, and

give it more flavor in

the pan than you can use to enrich the sauce.

However, if you’re short on time, you can skip this step and still have a delicious meat joint to enjoy.

Charred venison stem held over a silver pan with a pair of silver kitchen tongs

Remove the meat from the

Skillet and place it in the slow cooker.

2/ Prepare the vegetables

Peel and chop the garlic, mushrooms

and onions.

Add these to the pan in which you scorched the meat and fry until lightly browned.

Woman's hands breaking a garlic bulb into cloves on a wooden cutting board with red onions and fresh Green Bay leaves

Pour in the broth and use a spatula to scrape off any brown pieces that are stuck to the bottom of the pan so that it does not burn the meat.

I recommend using a beef or venison broth. However, I had some turkey broth in the Christmas freezer that I wanted to use, which worked well.

If you don’t have any homemade broth on hand, feel free to use a bucket of broth dissolved in hot water.

Women's hands pouring a pale yellow broth from a glass jar into a large silver pan

3/ Prepare the slow cooker

Pour the broth and vegetables into the slow cooker on top of the venison


The liquid won’t cover the meat, but that’s okay. The meat over the liquid will still cook beautifully.

Turn on the slow cooker. You can cook this in High or Low, it is completely your choice and depends on when you want the food to be ready.

Low: cook for

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8-10 hours High: cook for 4-6 hours

If you’re new to cooking

with a slow cooker, it’s worth knowing that these cooking times are very relaxed. I think that’s why I love using them so much!

For example, if you choose


cook it at High because you want it ready for lunchtime, You will be ready to eat in 4 hours. However, it doesn’t matter if you leave it on for up to 6 hours. Food will not burn, dry or explode! It will simply sit there bubbling slowly until it is ready to serve.

The same goes for the 8-10 hours down. That’s why slow cookers are a great tool if you get cheaper electricity overnight, as you can set it up and forget it while you’re going to bed. Then, simply reheat on the stove when your family is ready to eat.

Woman holding a slowly cooked deer cane with silver kitchen tongs over a white bowl

4/ crush

the meat

When your deer cane is cooked, the meat will have been removed from the bone and honestly won’t look terribly pretty


So at this point I like to remove the meat with two forks, and just serve that.

Tender stem of slowly cooked deer being separated by two silver forks

As you can see, that meat is tender!

5/ Make

a sauce

With all the juices and vegetables left in the slow cooker, you have the beginning of a beautiful sauce.

Since I was serving this as a quick lunchtime meal on a workday (quick because the slow cooker did all the work for me!), I simply added some powdered meat sauce to the juices right there in the bowl of the slow cooker that made an instant sauce.

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However, you could definitely use it to make a proper homemade sauce if you prefer. Here’s a great article on how to make salsa from scratch if you’ve never done it before.

Blue and white striped dish stuffed with mashed potatoes, broccoli and tender venison cane in sauce

This was such a delicious meal. The meat was surprisingly soft and buttery and not at all ‘gamey’.

Many thanks to the guys at Creech Hill Venison for another delicious meal. If you want to learn more about them and take a look at their online store, visit their website here: Creech Hill Venison.

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