- 1 tbsp oil
- 1 shank venison - ask your butcher how many shanks you’ll need for the number of people you’re feeding. I used a front leg shank from a sika deer which weighed 500g (inc the bone) and fed two of us happily.
- 2 onions - finely diced
- 200 g mushrooms - finely diced
- 4 cloves garlic - minced
- 2 bay leaves
- 300 ml stock - or water
- 4 heaped tsp Bisto gravy powder - I used beef flavour, onion would also be delicious
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Preheat a large skillet or frying pan.
Pour in the oil, spreading it around the pan, then carefully add the shanks.
Let them sit still for a minute or two to gain some colour, then turn and repeat until they are golden all over.
Remove from the pan and put into the slow cooker.
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In the same skillet add the onions, mushrooms and garlic to the oil.
Fry gently until they have picked up a little colour, then tip them into the slow cooker too.
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Finally, pour the stock into the skillet, bring to a boil, then use a spatula to scrape any dark, meaty bits up that are stuck on the base of the pan.
Pour all of this into the slow cooker too, along with the bay leaves.
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Switch the slow cooker on, choosing the temperature based on when you want the meal to be ready to eat.
High for 4-6 hours
Low for 8-10 hours
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When the cooking time is up, remove the shanks from the slow cooker with a pair of kitchen tongs.
Place on a chopping board and use two forks to remove the meat.
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Add the gravy powder to the slow cooker bowl and stir well for a minute or two whilst it thickens.
Serve the meat with the gravy, mashed potatoes and veggies.