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
