Ingredients
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4 medium shanks of Venison
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a large knob of Butter
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a glug of Olive Oil
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3 slices of streaky Bacon
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10–12 Juniper Berries
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2 Carrots
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2 small Onion
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1 Parsnips
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1 Celery
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3½ oz (100 g) (approx) Celeriac
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all-purpose plain Flour
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1¼ cups (300 ml) red wine
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1 Bay Leaf
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4–5 sprigs of fresh Thyme
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2½ –3 cups (600-700 ml) Beef Broth
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Salt
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freshly ground Black Pepper
Directions
Venison is much easier to buy than reindeer outside the Nordic countries, so I often use this as a substitute – in many recipes you can simply replace one for the other. However, if you do find reindeer, do try it. Both venison and reindeer shanks almost cook themselves – there’s no need to do much other than set aside the time to cook them.
Steps
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1
Done
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Preheat the oven to 160°C (325°F) Gas 3. |
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2
Done
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Season the shanks all over with salt and pepper. Heat a large ovenproof casserole dish on the hob/stovetop, and melt the butter with a glug of olive oil. Add the shanks, brown them all over and set aside. Fry the bacon and crushed juniper berries in the same fat and leave them in the dish. |
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3
Done
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Add the vegetables to the dish and cook until they start to go soft. Return the meat to the dish, then scatter over a tablespoon of flour. Add the red wine and cook for a few minutes. Add more seasoning, along with the bay leaf, thyme and stock, then cover with the lid. Pop the dish in the oven for 4 hours, checking it every once in a while. You just need to let it cook slowly. |
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4
Done
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After the cooking time is up, carefully remove the shanks from the dish and cover with foil. Strain the cooking sauce to remove the vegetables and thicken it with flour to make a sauce. Season the sauce as needed. |
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5
Done
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Serve one shank per person with mashed potato (good with a dollop of grainy mustard stirred in) and Raw Stirred Lingonberries on the side. If you want an additional side dish, I recommend Jutlandic Stewed Kale or Red Cabbage. |
