Real Recipes From Real Home Cooks ®

venison shanks in guinness and coffee sous vide

Recipe by
Sherry Blizzard
Piney Flats, TN

I don't like wasting freshly caught wild game. There had to be a better use of shanks than giving it to the dog and I found it. So tender and tasty. Yes, it takes some time and effort, but so worth it. The prep will not allow me to change the time. The shanks need to be submerged in water and kept at 148F for 48 hours...NOT the 2 hour that is in the prep.

yield 6 serving(s)
prep time 2 Hr 30 Min
method No-Cook or Other

Ingredients For venison shanks in guinness and coffee sous vide

  • 2
    venison shanks, cleaned
  • 1 md
    white onion
  • 3 clove
  • 4
    carrots, sliced 1/4" then rough chopped
  • 4 oz
    strong coffee (brewed)
  • 10 oz
    guinness stout or more
  • 4 sprig
  • 2 sprig
  • 3-4 pinch
    salt and pepper
  • 3 Tbsp
    tomato paste
  • 5
    large white mushrooms sliced
  • 2 Tbsp
  • 2 lb
    red potatoes...peeled and boiled

How To Make venison shanks in guinness and coffee sous vide

  • 1
    I smoked the shanks for 1 hour at 200F. You don't have to do this unless you want a smoky flavor. I used a combination of Hickory and Apple.
  • 2
    In a large pan add onion, garlic, pepper and salt. Stir to soften. Cut the carrots, dredge lightly with flour and caramelize ...this takes a little time....low heat please.
  • I love caramelized carrots!
    Now add the Guinness and coffee to scrape up any fronds. Toss in a sprig of rosemary and thyme. Stir in the tomato paste and allow to simmer. It wants to thicken a little and that is good. Let simmer for 10 or so minutes on very low heat.
  • Very happy swimming in Guinness, coffee, Rosemary and Thyme.
    Put your smoked (or not) shanks in a sealable bag....vacuum or zip works. Pour over the Carrot Gravy mix and seal.
  • Extended hot tub experience.
    Affix your meal to a bucket and start the timer.
  • 6
    I checked my shanks at the 24 hour mark and rotated them.
  • I can't even begin to tell you how tender and delicious this is.
    At 48 hours, drain the water, allow the meat to cool, the beautiful meat in front of you! Amazing!! Drain and reserve the carrot/veggie mix while picking through the shank meat.
  • 8
    Now peel and boil the potatoes. Make mashed potatoes.
  • 9
    Chop off 2 Tbsp of good unsalted butter....Melt and add in some mushrooms (you decide how much)....I like mushrooms. Soften for 4-8 minutes...Now add in that wonderful carrot mix.
  • 10
    While you're making the mashed taters, bring the carrot mix to a heat. When warm throughout...add the shank is cooked and you don't want to overcook...just warm it up. :)
  • 11
    Serve on top of those mashed potatoes and know that you used ALL of that venison.