How to Make a Delicious Venison Stew Using Deer Shanks

How to Make a Delicious Venison Stew Using Deer Shanks

Author: Peterson's Hunting
Published: December 13, 2022

Freezer full of deer meat? This recipe article will help.

“So often hunters trim the meat from shanks and save for trim, but there is a lot of value and flavor in those bones, which can be used to make stock or broth. Homemade stock or broth is where the best soups and stews begin. If you’ve saved a bone-in shank, you owe it to yourself to give this recipe a try.

The difference between stock and broth, as I understand it, is stock is made from solely bones, while broth is made from bones with meat still attached. In this recipe, we are talking broth. Using the steps listed below, after 6 hours, any meat attached to your venison shank will easily peel off and shred, making this method a great option for those looking to get the most yield from their shanks.

Venison broth will taste a little like beef broth, but obviously with some more-earthy flavor notes that let you know it’s from wild game. Do note: A deer’s diet will affect the flavor of its bones and its marrow. Translation: Deer who’ve fed on corn or soybeans will taste amazing, while your swamp bucks may not make the greatest-tasting broth. This is something to consider prior to devoting the several hours necessary to make venison broth.

And it does take time, at least 7 hours, to make worthwhile venison broth, though most of that time is just babysitting your pot contents, ensuring that liquids never simmer more than barely a bubble here and there. If you need to add a little water back to the pot, that is fine. The idea is to have the bone stew in water for at least 7 hours and during that time, that water should barely ripple. Over several hours, that water will absorb the flavor from the venison shank and result in something very rich, rare, and special. From there, you’ll use that broth to make an unforgettable stew.

I used the shank for a whitetail hindquarter and that produced 48 ounces of stock. You are welcome to use any bone-in shank, though yield may vary based on the size and number of your shanks.”

The recipe, ingredient list, and instructions can be found here.

Photo credit: Original Author


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