Port Red Wine Braised Venison Shanks with Mushroom Sauce, Asiago Polenta and Sautéed Kale
by Bobbie Jo Wasilko
He Hunts She Cooks

Do you think the shank meat is best suited for the grind pile because it's not good for anything else? Well, after a long slow braise, the tough, stringy, sinewy shanks are fork tender, and full of flavor. This dish is reminiscent of the Italian countryside when paired with creamy asiago polenta, and kale.

Prep Time:  45 min
Cook Time:  4 hr
Total Time:  4 hr 45 min
Serves 2

For the Venison Shanks

• 2 Front and 2 Hind Bone-in Venison Shanks (substitute elk, deer, antelope, or wild pig)
• 1 large Onion, peeled
• 2 Carrots, peeled
• 2 Celery Stalks (leaves included )
• 2 cups Tawny Port (I used Christian Bros.)
• 1 cup Cabernet Wine (I used Sutter Home )
• 2 cups Chicken Stock (I used More Than Gourmet Brand = 2 Tbs. Demi Glace paste + 2 cups hot water )
• 5 sprigs Fresh Thyme
• 1 Bay Leaf
• 10 Juniper Berries
• 1 Tbs. Garlic Powder
• 1 Tbs. Onion Powder
• Kosher Salt
• Fresh Cracked Pepper
• Grape Seed Oil for searing

For the Mushroom Sauce (Gravy)

• 8 ounces sliced Mushrooms of your choice (i.e. Cremini/Portobello, Chanterelles, Button..)
• 3 tbs. Grape Seed Oil (or vegetable oil)
• 2 Tbs. Butter
• 2 Tbs. Corn Starch
• **Reserved Braising Liquid

Instructions

• Preheat the oven to 300 degrees.
• Remove the shanks from the fridge 1 hour before cooking to bring to room temperature.
• Season the shanks generously with kosher salt and pepper, set aside.
• Rough chop the onions, carrots and celery and set aside.
• Heat a large frying pan over medium-high heat with enough oil to coat the bottom of the pan.
• Add the shanks and sear on all sides until browned.
• Remove to a plate or casserole dish.
• Add the chopped onions, carrots, and celery and continue to sauté until golden brown, about 5 minutes.
• Pour in the port and red wine over the vegetables and bring to a boil for 1 minute.
• Add the meat and all remaining ingredients back to the pan with the vegetables ( OR add all ingredients into a large casserole dish.
• ***Optional, Make a cartouche: Cut a piece of parchment paper to just fit inside the pan or dish.
• Push down the paper on top of the meat so the liquid comes overtop the paper (this will keep the meat moist on top so there is no need to turn the meat while braising).
• Cover the pan with the lid, or cover the casserole dish with aluminum foil.
• Place in the oven and braise for about 4 hours.
• After 4 hours, remove the cover and check for tenderness, and return if more time is needed.
• Once the meat is tender, remove the shanks to a plate and place a strainer over a large pot, and strain out all the vegetables and spices.
• **Save the Braising Liquid and discard the solids (they have done their job).

For the Mushroom Sauce (Gravy)

• In a large frying pan, heat 3 tablespoons oil and 2 tablespoons butter over medium-high heat.
• Add the sliced mushrooms and season with a little pepper (do not add salt).
• Sauté for 2 minutes.
• Turn down the heat to medium and sprinkle the corn starch directly over the mushrooms.
• Stir in reserved braising liquid over the mushrooms and cornstarch.
• Continue to stir for another minute until the mushroom gravy is thickened.
• Add the Shanks back to the pan and coat the meat with the mushroom sauce.
• Serve with Asiago Polenta and Sautéed Kale, or sides of your choice.

Notes
***Making the paper cartouche is optional, just turn the shanks over 2 hours into the cooking process, and keep the lid on the braising pan, or keep the casserole dish covered with aluminum foil.

"For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, ...."  Matthew 25:35   

We are now in another new year - 2017 is gone and 2018 has arrived.  Time seems to go fast when you are enjoying yourself, but when you are hungry time can seem to stand still.  Too many people in your community are wondering when they will be able to eat a meal again.  With their stomachs aching from being empty it seems so long since they last ate.  Children and the elderly are especially vulnerable to the effects of not having adequate nutrition. 
 
Please, let's not let another child or senior citizen go hungry!  You can make the new year a happier one for those who are struggling to get enough to eat!  

Your financial support enables us to pay the meat processing costs for donated deer and livestock.   Won't you please consider making a tax-deductible financial gift today?  You can be assured your gift is well spent and you'll know you have helped someone who is in need.  ​

$10 = meat for 20 meals
$25 = meat for 50 meals
$50 = meat for 100 meals
  
CLICK HERE to make a secure online donation.

You can also mail a donation to Farmers and Hunters Feeding the Hungry at P.O. Box 323, Williamsport, MD 21795.  If you'd like to designate your donation for a particular FHFH Chapter, please write the chapter name, code or county in the memo line of the check.
​
You can donate deer or livestock.  CLICK HERE to find a participating FHFH meat processor in your area.

On behalf of FHFH and all those in our country suffering from hunger, we THANK YOU for your support!

Sincerely,
​
  

​

Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry

Kufta (kofta) with Tzatziki
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 2
Middle Eastern kufta gets a variation using bison, but any venison can be substituted to make this meat on a stick.

Prep Time - 45 min
Cook Time - 4 min

We’re going to the Middle East with Meat on a Stick Monday! I love the spices and flavors of the Middle East. With so many countries in close proximity to each other there is an overlap of cuisine. Kufta (or kofta) are little meatballs or meatloaves skewered and cooked over an open fire. Many Middle Eastern countries have their own variation of them. Greece, Iran, Israel, Turkey, Pakistan, and others usually make these little meats on a stick with lamb, and beef as well as other meats like pork or chicken. I made mine out of bison, but venison can be substituted, along with some pork fat to keep it from falling apart on the skewer.

I’ve made quick work of this recipe by using a mix of spices called “baharat” which, in Arabic means “spices.” This spice (or a blend of spices) can be found at most Middle Eastern grocery stores, but you can also make your own. The mix of spices can vary by country, but I’ve included a spice combination if you are unable to find the baharat spice. This mix of spices can also be added to oil to brush over other meats.  I made a side of cool refreshing tzatziki to temper the smokiness of the spice. Kufta (or kofta) can also be served with some pita, a light salad, and rice.

​For the Tzatziki

• 1 cup Middle Eastern yogurt ( I used Fage, but you could use any plain whole milk yogurt)
• 1 large Cucumber
• 3 tbs. Fresh Mint, julienne sliced (or 1-1/2 tbs dried mint)
• 1 tbs. Dill (not usually used, but my daughter likes it, so I added it)
• 1 tbs. Lemon Juice
• 1 tbs. Garlic Powder
• 1 tbs. Kosher Salt
• 1/2 tsp. Black Pepper

For the Kufta

• 1 lb. Venison, ground
• 4 ounces Pork Fat, ground
• 3 Cloves Garlic, minced
• 1/3 Onion, very finely minced (or grated)
• 3 tbs. Baharat Spice Blend (*or make your own from the list below)
• 4 tbs. Flat Leaf Parsley, finely chopped
• 1 tbs. Kosher Salt
• Canola Oil or Vegetable Oil, for brushing on meat

Additional Items

• Pita Pockets

Instructions

• For the Tzatziki: Make the tzatziki before making the kufta to allow the flavors to develop.
• Peel, and de-seed the cucumber.
• Dice the cucumber into very small dice and toss in a covered container.
• Add the remaining ingredients and mix, then set aside while making the kufta.

For the Kufta

• Combine the ground venison and pork fat in a large bowl.
• Mince the garlic and onion and add to the meat.
• Add the baharat spice blend.
• Finely chop the parsley and add to the meat.
• Add the salt.
• Using an ice cream scoop, portion out the meat into meatballs (you should get about ten meatballs).
• Shape the meatballs into 3 inch log shapes (or keep meatball shaped if desired).
• Place the meat logs in the fridge for about an hour to firm up.
• Very carefully skewer the meat logs onto skewers.
• Heat a grill to 400ºF.
• Brush the skewered meat with a bit of any oil.
• Place the skewered meat on the grill for 2 minutes.
• Flip the meat to the other side and grill another 2 minutes.
• Remove the meat and skewers and serve with pita bread and tzatziki.

*Baharat Spice Mix

• 3/4 tbs. black pepper
• 3/4 tbs. ground cumin
• 1/2 tbs. ground cardamom
• 1/3 tbs. ground coriander
• 1/3 tbs. cinnamon
• 1/2 tsp. paprika
• 1/3 tsp. nutmeg

It's wonderful when our children want to help others in need.  These two eight-year-old children are wonderful examples of caring and sharing with others!

​Wyatt’s mom posted on FHFH’s Facebook page, “This is my eight-year- old son Wyatt.  He took his first deer with a gun on Saturday.  He donated the meat to Farmers and Hunters Feeding the Hungry.  He said our freezer was full enough and he wanted to help feed the hungry.  So proud of him!”

We’re proud of you too Wyatt!  And thank you for thinking of others and donating your deer to FHFH to feed the hungry!

Carlee Grace, the eight-year-old daughter of a long-time FHFH Chapter Coordinator in North Carolina, is an amazing young lady.  She likes the outdoors and asked her dad if she could go deer hunting with him.  After watching a young deer for about an hour she decided to take a shot and donated the deer to FHFH to feed the hungry in North Carolina. ​

As you can guess, her dad is very proud of her and so are we!  Thank you Carlee for donating your deer to FHFH to feed those in your community who are unable to get enough to eat!  ​