Recipe Category: Venison

Method

1. Preheat Oven to 200*C
2. Season Shanks and place in large oven proof, casserole dish on medium high heat
3. Brown the shanks in olive oil, turning them evenly to caramelise skin
4. Pour in olive oil, add carrots, celery and season with salt
5. Saute’ for about 8 minutes stirring constantly
6. Put the shanks into the same dish under the veggies and add remaining ingredients
7. Put lid on and put in oven
8. Turn oven down to 180*C
9. Cook for 45mins for every KG (2kg would cook for 1.5 hours)
10. If water has evaporated during cooking add 1 cup to insure it stays moist.

Ingredients 

• 2 Medium Springbok Shanks
• 1 bunch Celery
• 3 Carrots
• Beef Stock Cubes
• Olive Oil

Method

1. In a bowl combine flour, salt and pepper and toss cubes in it.
2. Heat oil in saute’ pan
3. Brown meat evenly on all sides then put into pot or slow cooker.
4. Fry Bacon, Then add veggies and garlic after 2 mins and fry for a total of 7 mins
5. Add wine, bay leaf and Thyme sprig to big pot or slow cooker.
6. Pour in the Beef stock, cover all items evenly and Stir!
7. Cook on low heat for 6-8 hours
8. Serve with Mash or Pap!

Ingredients

• 1kg Cubed Springbok
• 150g Diced bacon
• 2 Tbsp Flour
• 3 Cloves Garlic
• 150g Mushrooms
• 150g Onions
• 3 Carrots
• 250ml Red wine
• 1 Thyme Sprig
• 3 Bay leaves
• 1 cup Beef Stock