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Smoked Pulled Deer Shanks

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Smoked Pulled Deer Shanks
  • November 20, 2019
  • By admin
  • In Rough Cooking
  • 0 Comments

Smoked Pulled Deer Shanks on the Camp Chef

Prep Time: 5 minutes

Cook Time: 4 hours

Yield: 4-6 people

Ingredients

  • 2 Deer Shanks
  • 1 Red Onion (diced)
  • 2 Carrots (diced)
  • 2 Celery (diced)
  • 15 Cremini Mushrooms (quarted)
  • 1 Leek (sliced)
  • Fresh Sage (chopped)
  • 3 Slices of thick Bacon (chopped)
  • 3 Anchovies
  • 3tbsp Tomato Paste
  • 4-6 Cups Beef Stock
  • Salt and Pepper
  • Yellow Mustard
  • Smoking Beef Rub
  • Mop Sauce
  • 3 Bay Leaves

Directions

  • Pre-heat smoker to 250°.
  • Remove membranes from shanks, then season with Salt, cover in mustard, and dust heavily with rub.
  • Smoke for 2hrs, mopping with sauce 3 times. While shanks are smoking, saute bacon, onion, carrots, celery, mushrooms, leeks and sage with S&P in olive oil in large Dutch oven, until a little colour develops.
  • Then add anchovies and tomato paste, cook for a few mins.
  • Add bay leaves
  • Add smoked deer shanks, then enough hot beef stock to almost cover shanks.
  • Cook in 250° oven, with lid, for 2hrs.
  • Remove shanks, let cool a bit, with gloves pull meat and add back to pot, discarding bones and tendons. Eat as is or top on polenta or pasta.

Recipe by: Michael Higgins

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