Venison shank with pumpkin

Ingredients for 6

• 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

• 

  Step 1

  Sear venison shank with salt and pepper over high heat

• 

  Step 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.

• Step 3

  Seal sauce and shank in vacuum bag

• Finishing Steps

• 

  Step 0

  Remove shank from bag. Set aside. Use immersion blender to create sauce.

• 

  Step 1

  Puree sauce and heat in deep saucepan. Cut meat off bone, add to warming sauce.

• Step 2

• 

  Step 3

  Serve. Serve with pan roasted pepitas, cotija cheese, cilantro, zested orange, and pickled red onion.

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