Chinese Red Stock Braised Venison Shanks

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Traditionally used for braised duck legs or pork belly, the red cooking broth imparts a distinctively Chinese flavor to these venison shanks. This “red cooking stock” has several Chinese spices, as well as a touch of rock sugar and sherry to create a salty-sweet-spicy braising liquid for slow braised venison shanks. Make a double batch of the red cooking stock and freeze half to use for whatever … [Read more...]

Venison Shish Ka-Bobbie Jo

Summer is on it's way so that means it's time to pull out the grill! And this is hands down my favorite shish-ka-bob made my way, so I decided to name it after myself. lol For the best flavor, marinate the venison no less than 24 hours.   I suggest you use a dry aged top butt or backstrap for the most tender cut and cook it no more than medium-rare.

Summer is on it's way so that means it's time to pull out the grill! And this is hands-down my favorite shish kabob made my way, so I decided to name it after myself. lol For the best flavor, marinate the venison no less than 24 hours. I suggest you use a dry aged top butt or backstrap for the most tender cut and cook it to no more than rare to medium-rare. Click on the thumbnail to the … [Read more...]