Eduardo Garcia's Braised Elk Shanks

Posted by Dave Allee on

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.


  • 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)


  1. Season elk shanks evenly
  2. Sear on high heat (not scorching) in pan with oil
  3. Brown the elk shanks then pull out of pan
  4. Put diced aromatics (celery, carrots, onions) into the same pan
  5. Brown to bring out the flavor
  6. Stir until caramelized
  7. Add red wine and stir
  8. Add game broth until pan is about halfway full
  9. Put elk shanks back in pan
  10. Put lid on pan and place in oven at 275°
  11. Flip shanks a couple times throughout the cooking process
  12. Cook elk shanks to desired temperature (approximately 8 hours)
  13. Garnish with freshly chopped parsley when finished

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