Venison shank with pumpkin

A warm Autumn worthy recipe incorporating venison, pumpkin and seasonal flavors that balance an otherwise frequently forgotten piece of harvested deer meat. Active cook time 1 hour. Sous vide time 48 hours.

Author

my_hrnndz

Prep Time: 49:00

Recipe Time: 49:00

Temperature : 144F / 62.2C

Ingredients

• Venison shank
• Salt
• Pepper
• 1 Grated red onion
• 1 grated carrot
• 3 garlic cloves, smashed and minced
• 1.5 c puréed pumpkin
• 1 t vegetable boullion
• 1 T lightly crushed juniper berries
• 1/8t ground cloves
• 2 bay leaves, crumbled
• 1/2 c orange juice
• 3/4 c Pinot gris
• Salt and pepper to taste
• Garnish
• Pickled red onions
• Chopped fresh cilantro
• Queso fresco cheese
• Fresh orange zest on microplane
• Roasted pepitas

Directions

1. Sear venison shank with salt and pepper over high heat
2. Sauté onion and carrot in 1/4 c butter until veggies sound like they’re frying. Add spices and pumpkin, bring to bubbling. Add boullion and wine, continue to heat for 5 minutes. Remove from heat, add salt and pepper to taste.
3. Seal sauce and shank in vacuum bag

Finishing Steps

1. Remove shank from bag. Set aside. Use immersion blender to create sauce.
2. Puree sauce and heat in deep saucepan. Cut meat off bone, add to warming sauce.
4. Serve. Serve with pan roasted pepitas, cotija cheese, cilantro, zested orange, and pickled red onion.