Chinese Red Stock Braised Venison Shanks

Chinese Red Stock Braised Venison Shanks
by Bobbie Jo Wasilko
He Hunts She Cooks
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Prep Time:  30 min
Cook Time:  5 hr
​​Serves 6

Traditionally used for braised duck legs or pork belly, the red cooking broth imparts a distinctively Chinese flavor to these venison shanks. This “red cooking stock” has several Chinese spices, as well as a touch of rock sugar and sherry to create a salty-sweet-spicy braising liquid for slow braised venison shanks. Make a double batch of the red cooking stock and freeze half to use for whatever tough cut you want to give a low, slow braise.

For the Red Stock

• 8 cups Chicken Stock
• 1-1/4 cups Low Sodium Soy Sauce
• 1 cup Shaoxing Cooking Wine
• 1/2 cup Dry Sherry
• 3/4 cup Chinese Rock Sugar (substitute light brown sugar)
• 3 Tbs. Chinese Five Spice Powder
• 1 Tbs. Whole Black Peppercorns
• 1 Tbs. Whole Sichuan Peppercorns
• 1 Tbs. Korean Ground Red Pepper (Gochugaru)
• 1 Tbs. Onion Powder
• 2 bunches Scallions green and white parts (cut into 2 inch pieces)
• 1 Two Inch Piece of Fresh Ginger Root (cut in 4 pieces)
• 10 Cloves Garlic (Peeled, smashed)
• 2 Naval Oranges (quartered and with the rind on)

For the Venison Shanks (or 5 pound any tough cuts)

• 4-6 Whole Bone-In Venison Shanks
• 1 Large Onion
• 1 Tbs. Chinese Five Spice Powder
• Fresh Ground Black Pepper
• Kosher Salt
• Peanut Oil for Frying

To Finish

• 3 Tbs. Corn Starch
• 3 Tbs. Water

For the Chinese Red Stock

• In a large stock pot, add all the stock ingredients and bring to a boil, then reduce the heat and simmer for 15 minutes.
• Cool until ready to use.

For the Venison Shanks

• Bring shanks to room temperature one hour before cooking.
• Preheat the oven to 300ºF.
• Season Shanks with a little kosher salt, black pepper and Chinese Five Spice.
• Sear the shanks in a large frying pan with a bit of peanut oil, until browned on all sides.
• Chop the onion and sauté in the same pan for 4 minutes.
• Place the shanks and onions in a large roasting pan and pour the red cooking stock over the shanks.
• Cover the pan and place in the oven for 4-5 hours util tender.
• When finished, remove the shanks and set aside.
• Strain the sauce and discard all the solids.
• Pour the braising liquid into a pot and heat until boiling.
• Make a slurry with 3 tablespoons corn starch, and 3 tablespoons cold water.
• Pour the slurry into the braising liquid to thicken a little (*Don't make it too thick, this is a sauce, not gravy).
• Serve the shanks whole, or pull the meat off the bones.
• Serve with rice and stir fried vegetables.

Notes

• Use the braising liquid to pour over coconut milk jasmine rice and stir fried vegetables. YUMM!

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