Savour the Rich Flavours of Wild Venison Meat With a Simple Braised Recipe
If you’re looking to create a hearty and flavourful meal that’s perfect for a cozy dinner or special occasion, look no further than our Wild Venison Hindshank. This cut of meat may take a little time to cook, but the results are absolutely worth it. With its rich, earthy flavour and melt-in-your-mouth tenderness, braised venison hindshank is a dish that will impress both family and friends alike.
Why Choose Wild Venison Hindshank?
Our Wild Venison Hindshank is sourced from ethically and sustainably harvested Fallow Deer that roam freely in the wild, across the natural landscapes of South Australia (SA) and New South Wales (NSW). The deer feed on native vegetation, pastures, and natural springs, making for healthy, flavourful meat that’s not only better for the environment but also better for you. This cut comes from the lower leg of the deer, which means it’s rich in connective tissue, making it ideal for slow-cooking methods. When cooked correctly, the meat becomes incredibly tender, with a deep, gamey flavour that pairs wonderfully with earthy vegetables and rich sauces. It’s also one of the more affordable cuts of venison, making it perfect for home cooks who want to enjoy this premium meat without breaking the bank.
How to Cook Wild Venison Hindshank
Venison hindshank is a tougher cut of meat that requires a slow-braising technique to break down the connective tissue and release its rich, gelatinous goodness. But once it’s cooked low and slow, the results are melt-in-your-mouth tender and full of flavour. Here’s a simple recipe to help you create a delicious venison hindshank dish that everyone will love:
Slow-Braised Wild Venison Hindshank Recipe Ingredients:
- 2 Wild Venison Hindshanks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 cup red wine (optional, or you can substitute with beef or vegetable broth)
- 2 cups beef or vegetable broth
- 2 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
- 1 sprig thyme
- Salt and freshly ground black pepper, to taste
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon balsamic vinegar (optional, for added depth of flavour)
Instructions:
- Season the Venison: Season the venison hindshanks with salt and
- Sear the Meat: Heat olive oil in a pot and sear the venison on all sides until browned. Remove and set aside.
- Sauté Vegetables: Sauté chopped onion, garlic, carrot, and celery in the same pot until softened.
- Deglaze the Pot: Pour in red wine (or broth) and simmer for 2-3 minutes to
- Add Braising Liquids: Add broth, tomato paste, balsamic vinegar, rosemary, thyme, and bay leaf. Stir to combine.
- Braise the Meat: Return the venison to the pot, cover, and simmer on low for 2-3 hours until tender.
- Reduce Sauce (Optional): Remove venison and simmer the sauce for 10-15 minutes to thicken.
- Serve: Serve the venison with the sauce, paired with mashed potatoes or roasted vegetables. Enjoy!
Why Slow-Braising is Key
Wild venison, with its lean texture and richness, benefits from slow-braising because the low, steady heat helps break down the tough fibres and connective tissues, making the meat incredibly tender. The long cooking process allows the flavours to deepen and meld together, creating a dish that’s comforting and satisfying. It’s one of the best ways to enjoy the full, complex flavour of wild venison.
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