This is my version inspired by one of my game cookbooks. Do it bone in or out. I prefer off bone with 2 bones in the pot for flavor. It is best served over wild rice or mashed potatoes with good crusty bread. I like it with roasted vegetables or green beans on the side. Pair with an Oktoberfest beer or spicy red wine and you are in for a treat.
2-4 Venison Shanks (depending on the size of the animal and/or pot capacity)
1 large Onion, chopped
1 8oz can Tomato Sauce
1 cup Water
½ cup Sherry Cooking Wine
¼ cup Brown Sugar
2 Tbsp Bacon Drippings or oil
1 Tbsp Beef Bouillon paste or 2 cubes
1 sprig fresh Rosemary or ½ tsp dried
1 sprig fresh Thyme or ½ tsp dried
Salt and Pepper
Wash and pat dry shanks. Remove excess silver skin. Heat up bacon drippings in a large cast iron Dutch oven over medium heat. Season meat with salt and pepper and then dredge in flour. Lightly brown the shanks. Mix all other ingredients in a bowl and pour over browned shanks. Add water, if required, to cover the shanks. Simmer the meat, tightly covered for 2 ½ hours or until they are tender. Remove meat and reduce sauce to taste. Return the meat to the sauce and serve warm.