Ease of Preparation: Moderate
Time of Preparation: 4 hours
Yield: 4 servings
Ingredients:
- 4 Venison shanks
- 3 cups fruit wood chips, apple or cherry
- 750 milliliters red wine (1 bottle)
- 8 tomatoes, peeled with seeds removed
- 2 cups demi glace (500 milliliters)
- 2 cinnamon sticks
- 2 teaspoons allspice (10 milliliters)
- 2 fresh bay leaves
Method:
Place the wood chips in the bottom of a roasting pan. Put a rack on top and then place the venison shanks on top of this. Place in the 300 degree oven for 40 minutes to lightly smoke or place the pan on the stove top, covered with tin foil, over a low heat.
Meanwhile peel the tomatoes by pricking their skins and dropping them into a bowl of boiling water for a moment. Refresh under cold water and peel. Take the smoked venison shanks from the oven. Remove the wood chips and add the red wine, tomatoes, demi glace, cinnamon sticks, allspice, and fresh bay leaves. Cover with a tent of tin foil and return to the oven. The venison is cooked when it is fork tender, about 3 ½ hours at 300 degrees Fahrenheit.