Elk season is here, folks, and fewer game animals make finer table fare. If you’re not taking advantage of your elk shanks, or the shank meat from any big-game animal, use this recipe, which is a fan favorite.
by Tiffany Haugen
Elk season is here! Now is the time to enjoy some of the best eating protein on the planet. While backstraps and tenderloins get most of the attention, believe it or not, shank meat is the most flavorful cut on a big game animal. Similar to the preference for chicken legs and thighs over breast meat, the lower legs of larger animals taste differently from the bigger muscle groups.
The theory is that less used muscles like tenderloin are not as flavorful as shanks, which incur more work and, thus, more blood flow. When cooking elk shanks or any big game, the trick is to go for the “low & slow” method or the quicker pressure cooker (InstantPot) method.
Although a slow cooker will retain moisture, either gadget works for this recipe as the shanks are cooked separately from the stuffing they are served upon. Shank muscle groups do not need to be separated from the silver skin. Just cut them from the bone, and the silver skin and connective tissues will render down and virtually dissolve when slow-cooked. Due to the collagen, these are also some of the healthiest parts of game meat.
For The Shanks
- 1 elk shank or four bone-out venison shanks
- 1 tablespoon beef broth concentrate
- 1/4 cup water
- 1/4 cup melted butter
- 1 tablespoon poultry seasoning
- 1 sprig rosemary
- 3-6 sage leaves
Dissolve beef broth concentrate in 1/4 cup water and pour into a slow cooker or instant pot. If cooking multiple shanks, place them in a single layer, if possible, into the cooking vessel. Mix melted butter with poultry seasoning and pour over the shanks, topping with rosemary and sage leaves.
SLOW COOK 4-6 hours or until the shank meat is “fork tender.” Every hour or so, turn the meat over to ensure even cooking. Keep warm until ready to serve.
PRESSURE COOK on high pressure for 55 minutes and allow pressure to lower naturally.
If you have shanks in the freezer, making a bed of stuffing to serve them on is a great option. This is a family favorite and one we often prepare during the holidays.
For The Stuffing
- 1/3 cup butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 6 celery ribs, chopped
- 8 ounces mushrooms, chopped
- 1 apple, chopped
- 4 cloves garlic, diced
- 1/3 cup fresh parsley, chopped
- 1/4 cup raisins
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red chili flakes, optional
- 5 cups crouton stuffing mix
- 3/4 cup beef broth
- 2 eggs, beaten
In a large skillet, heat olive oil and butter on medium-high heat. Add onions and celery and sauté 5-10 minutes. Add garlic and mushrooms and continue to sauté another 5 minutes. Remove from heat and add apples, raisins, and spices. In a large bowl, gently mix the cooled onion mixture with crouton stuffing, beef broth, and beaten eggs until combined. Pour into a greased 8″ x 8″ oven-proof casserole pan. Cover with foil and bake in a preheated 350º oven for 20 minutes. Remove foil and bake for an additional 10 minutes or until the top of the stuffing is golden brown. Keep warm until ready to serve.
For The Gravy
- 1 cup beef broth or pan drippings from crock pot
- 1 cup whole milk
- 1/4 cup butter
- 2 tablespoons flour
- 2 tablespoons fresh parsley, chopped
In a large skillet, melt butter on medium-high heat. Add flour and whisk until bubbles begin to form. Slowly add beef broth and milk, whisking constantly. Cook until thickened — salt and pepper to taste and add more broth if gravy becomes too thick. Add parsley and keep warm until ready to serve.
Note: For signed copies of Tiffany Haugen’s famous book, Cooking Big Game, visit scotthaugen.com
