From Field to Fork: Venison Linguine with Mushroom Cream Sauce
Shanks are one of the most delicious cuts of venison, but are widely underutilized and underappreciated.
The shank is located between a deer’s “ankle” and “knee.” Most hunters choose to grind this section because of the tendons running through the meat. However, when cooked with techniques such as braising and slow-cooking, the meat is flavorful and extremely tender.
The following recipe is a slow-cooked venison shank tossed in a mushroom creams sauce and served over fresh linguine. This creamy, hearty venison shank pasta will impress on date night and at deer camp.
For the Slow-Cooked Shank
2 venison shanks
1 onion, chopped
2 carrots, chopped
3 celery ribs, chopped
3 garlic cloves, chopped
1 sprig rosemary
1 bunch parsley
3 cups water or stock
For the Cream Sauce
2 tablespoons butter
2 garlic cloves, minced
6 ounces baby bella mushrooms, sliced
1 cup heavy cream
1 tablespoon chopped parsley
Brown your shanks on all side. Combine all the ingredients in a pressure cooker or slow cooker and add enough stock to cover the shanks. Cover and cook until the shank is fork tender, about 20 to 30 minutes in a pressure cooker and 5 to 7 hours in a slow cooker. Set the shanks aside and let cool.
Melt two tablespoons of butter in a pan. Add garlic and parsley. Give a quick stir. Add baby bellas, cook for about five minutes. While the mushrooms cook, pull the venison off the shank bone and chop the meat into cubes.
Once the venison is chopped, add it to the pan. Slowly incorporate 1 cup heavy cream and stir as you pour the cream into the pan. Your sauce is now ready to be served with linguine, which makes an excellent vehicle for this sauce.
Want to make this recipe? First you need to harvest a deer! Stop into an archery shop to learn all about bowhunting in your area.