Joe'S Recipes



2-3LBS. Venison Shank
1 TBS Wild Side Seasoning
1 White Onion
2 Carrots
2 Celery Stalks
1 Cup of White Wine
2 Cloves of Garlic
1/4 Cup of Olive Oil
2 Cups Chicken Stock
1 tsp. Salt
1 tsp. Black Pepper
2-3 Chopped Potatoes


Dredge Venison Chops in flour.  Heat Olive Oil in a cast iron skillet or kettle.  Brown the Venison Shanks in the hot oil remove and set aside.  Add Garlic, Salt, Pepper, Onion, Carrots, Celery, Wild Side Seasoning, and saute until soft.  Add one cup of white wine, two cups of chicken stock and the chopped potatoes.  Bring to a boil while stirring constantly.  Once the contents are boiling, add venison, reduce heat and simmer for two hours on low heat.  Serve with fresh Bread