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Balsamic Braised Deer Shanks

My favorite cut on a deer is probably the shank. You cook the crap out of it so it doesn't taste like deer. This recipe uses Balsamic or Saba, Balsamic is easier to find.
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Ingredients Method

Ingredients
  

  • 2 Shanks Deer
  • 2 Tbsp Olive Oil
  • 2 tsp Sea Salt
  • 1 tsp Fresh Ground Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Cinnamon
  • .5 tsp Dried Rosemary
  • 1 Large Onion sliced
  • 6 Cloves Garlic smashed
  • 1 Cup Chicken Broth
  • 1/3 Cup Balsamic
  • 1/2 tsp Fresh Rosemary chopped

Method
 

  1. Cut the deer shanks in 3 with a saw or do it when you butcher the animal. Toss the shanks with olive oil and spices. Spread the onion slices and garlic cloves in the bottom of a 13X9. Bake at 450 for 30 minutes. Combine Chicken Broth and Balsamic, Pour over the shanks, cover tightly with foil and place on baking sheet. (keeps the liquid from scalding to the bottom). Bake for 2.5 hours, the meat should be firm but not falling off the bone. Turn shanks in pan and bake uncovered at 350 until fork tender. Check and turn every 15 minutes until fork tender. Normally twice, maybe three times. Careful not to burn the sauce. Set the oven to warm and move shanks to a plate, Pour liquid in a sauce pan and reduce to sauce scraping any fat as it reduces. Season with salt and and fresh rosemary and drizzle over shanks before serving.