Of course it was a wonderful Christmas holiday! The family was together and there was no shortage of food. As a special treat for our older daughter, I prepared Hank Shaw’s Venison Shanks in Garlic Wine sauce using meat from the deer that she harvested over Thanksgiving. Since she’s moved out on her own while she works on a doctorate, it was also a training session. It’s always beneficial to cook for yourself when you have healthy lean meat at your disposal. But when you can get a second meal, all the better.
I had already shared with her that she could kill two birds with one stone by doubling up on the sauce. Rather than preparing Hank’s recipe as written, it’s better to double the amount of sauce so there will be some left. If there’s also meat left over, all the better.
Chopped Venison Shank with Mushrooms in Garlic and White Wine over Noodles
- 8 oz. of sliced mushrooms
- a bit of butter
- a sprinkle of salt and pepper
- leftover sauce
- chopped, leftover shank meat (or cook-all-day meat, or whatever cooked meat bits you happen to have)
- a package of egg noodles (prepared as directed)
In a cast iron skillet, melt a bit of butter and sauté mushrooms. Add a touch salt and pepper.
Add leftover sauce (it may be a bit gelatinous) to the skillet and stir in, lowering heat to a simmer until sauce is heated through.
Add any leftover meat and heat through.
Serve over egg noodles with a side of nice veggies.
