This recipe comes courtesy of our friends at Montana Mex, and one I am especially eager to make this Winter as I am still working through my Elk from Fall.
Ingredients:
- Salt
- Ground black pepper
- 1 Tablespoon Herbs de provence
- 1 Tablespoon Montana Mex Chile Seasoning Blend
- 1 teaspoon Montana Mex Jalapeño Blend
- ⅓ cup Avocado oil
- 1 lb carrots
- 12 oz celery
- 2 medium (or 1 lb) onions
- 6 teeth Garlic
- 2 cups Red wine
- 1-1 ¼ cups of Montana Mex Ketchup
- 3 quarts of wild game stock (can sub beef or chicken stock if wild game is not available)
Directions:
- Season elk shanks evenly
- Sear on high heat (not scorching) in pan with oil
- Brown the elk shanks then pull out of pan
- Put diced aromatics (celery, carrots, onions) into the same pan
- Brown to bring out the flavor
- Stir until caramelized
- Add red wine and stir
- Add game broth until pan is about halfway full
- Put elk shanks back in pan
- Put lid on pan and place in oven at 275°
- Flip shanks a couple times throughout the cooking process
- Cook elk shanks to desired temperature (approximately 8 hours)
- Garnish with freshly chopped parsley when finished
What's Next?
