Braised venison shanks with 'three sisters' and wild boar bacon.

Serves 2.

Takes 30 minutes, plus 2 hours braising time


Ingredients

Braised venison shanks

2 venison shanks, bone-in, each weighing approx. 400g
175g of carrots, finely chopped
175g of onion, finely chopped
175g of celery, finely chopped
2l game stock

'Three sisters'

200g of sweetcorn
150g of squash, finely diced
150g of green beans, cut into quarters
200g of wild boar bacon lardons, or use pancetta if you can't get hold of it
1 knob of butter
salt
pepper

Method.

1

Preheat the oven to 180°C/gas mark 4

2

In a hot pan, sear the venison shanks in an ovenproof casserole dish until dark brown all over. Remove and set aside

3

In the same pan, add the carrots, celery and onion and cook for 10 minutes until beginning to colour


4

Place the shanks back into the dish and cover with the stock. Cover with a lid and place in the oven for 2 hours, or until the meat is falling off the bone. After this time, remove the shanks from the liquid and keep them warm. Reduce the cooking liquid over a medium-high heat until you have a nice slightly viscous, glossy sauce


5

Just before the shanks are fully cooked, heat some butter in a pan and fry the corn, squash, beans and bacon until beginning to colour


6

Serve the shanks with some of the cooking liquid poured over the top and the beans, corn, bacon and squash on the side