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BRAISED VENISON SHANK SHAWARMA

Updated: Apr 17

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Venison shank shawarma is the ultimate easy to prepare slow-cooked meat to pile high on warm pitas, taco shells, and sandwiches. This wild game spin on the Turkish classic is also perfectly fit to stand as the main star on the plate, served with a side of roasted potatoes or fluffy hot white rice. These flavor-packed venison shanks are also perfect for entertaining as they can be made a couple of days ahead of time. And as they say, braised dishes get better with a little time in the fridge.

Slow Cooker Venison Shank Recipe
Photo by Larry White

Cooking Times:

Venison Shank braising times can vary from animal to animal. Oftentimes it's the age class of the deer that determines the tenderness, but you just really never know. I've had deer shanks become tender in as little as 3 hours and take as long as 8 hours. So just keep an eye on them to find that sweet spot.


Using Other Cuts of Venison:

You can also use venison necks or shoulders for this recipe in place of the shanks. The cooking times will vary with these cuts, so adjust them as needed. But as a rule of thumb, boneless necks and boneless shoulders tend to cook a little faster than the shanks.


Converting This Recipe For a Slow Cooker

You can cook this recipe using your crockpot starting at step number 5 in the directions below. Simply ensure that the shanks are covered around 75% with the stock and any excess marinade. Cover with a lid and cook on the low setting for around 10 to 12 hours.




Looking for other slow cooker venison recipes? These are a few of my favorites:


If you make this simple venison steak seasoning, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.


 

BRAISED VENISON SHANK SHAWARMA


Servings: 2 to 4 People

Cooking Time: 4 to 6 hours Oven Method. 10 to 12 hours Slow Cooker Method

Author: Larry White


INGREDIENTS



DIRECTIONS

  1. In a blender or food processor place the spices, herbs, olive oil, vinegar, salt and pepper. Pulse until you have a thick paste. If it is too thick, a little more olive oil.

  2. With a paring knife, poke whole all over the venison shanks. Rubs the paste on the shanks thoroughly. Place in a non-reactive contains or gallon zip-lock bags. Place in the refrigerator for 12 hours or overnight.

  3. Pre-heat your over to 325 degrees F.

  4. Remove the shanks from the refrigerator and wipe the excess marinade into the pan you're going to braise the meat in.. Heat a large skillet over medium high heat. Once smoking sear your shanks on all sides until a nice brown crust has developed. Work in batches in order not to steam the meat.

  5. Place in an even layer in a baking dish with any excess marinade. Pour enough stock over the shanks to cover them about 75%. Cover tightly with aluminum foil and bake until tender. If you have the time, flipping the shanks over after a few hours of cooking is always a plus.

  6. For some added flavor and texture, you can remove the shanks from the braising liquid and char them slightly under your ovens broiler.

 

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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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