Recipe courtesy of
Total:
2 hr 5 min
Prep:
20 min
Cook:
1 hr 45 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Chop the salt pork into chunks and render it down in a pan until it's crispy like bacon.

Split the venison shank into 2 large pieces, and then chop the venison ham meat and shank into large chunks. Add the venison to the salt pork in the pan and brown the meat, about 10 minutes. While browning, add the garlic powder, chile flakes and sprinkle with salt and pepper. Next, add 2 tablespoons of the flour to the meat and mix it in to form a sort of gravy. Remove the meat and set it aside. 

Add the oil, butter and remaining 4 tablespoons flour to the empty pan and cook over medium heat to form a roux. Stir, and allow the roux to cook until it changes color from tan to brown. 

Add the beef stock and 2 cups water to the roux and bring it to a boil. Then add in the venison meat and cook it for 5 to 10 minutes, until the meat is three-quarters of the way cooked. Finally, add in the potatoes, oregano, peppercorns, bay leaves, carrots, celery and onions. Cook this until the meat falls off the shank bone, about 1 hour.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Beef Stew

Recipe courtesy of Food Network Kitchen

The Ultimate Beef Stew

Recipe courtesy of Tyler Florence

Cannellini Bean and Sausage Stew

Recipe courtesy of Giada De Laurentiis

Irish Stew

Recipe courtesy of Food Network

Oliver's Chicken Stew

Recipe courtesy of Jody Adams

Beefy Stew

Recipe courtesy of Sandra Lee

Beer-Braised Beef Stew

Recipe courtesy of Nancy Fuller

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking