By Brandon Dale
Instagram: @bdale13
If you’re new to cooking wild game or just looking for a hearty, comforting meal that celebrates your hard-earned harvest, this easy Cheddar Grits with Stewed Venison Shanks recipe is a great place to start. Shank meat is one of the most underrated cuts on any big game animal. It’s full of deep flavor and incredible texture, and with a little slow cooking, it turns into melt-in-your-mouth perfection.
This dish brings together two southern-style comfort classics - creamy cheddar grits and slow-braised venison shank - into one unforgettable meal. The rich, cheesy grits balance perfectly with the tender, pull-apart meat and savory broth. Whether you’re serving it as a weekend dinner for the family or impressing friends at camp, this recipe is guaranteed to make people stop mid-bite and ask for seconds.
It’s simple to prepare, deeply satisfying, and a great way to show just how versatile wild game can be. Enjoy your meal, and may it inspire a deeper appreciation for the connection between the wild and our tables.
Ingredients
For the Cheddar Grits:
· 4 cups milk
· 1 cup stone-ground grits
· 2 cups sharp cheddar cheese, shredded
· 1/2 cup venison or beef broth
· 4 tablespoons unsalted butter
· Salt and pepper to taste
For the Stewed Venison Shank:
· 2 venison shanks, bone-in
· Salt and pepper
· 2 tablespoons olive oil
· 1 large onion, diced
· 2 carrots, peeled and sliced
· 5 cloves garlic, minced
· 1 cup red wine
· 2 cups venison or beef stock
· 1 can (14 oz) crushed tomatoes
· 1 tablespoon tomato paste
· 2 bay leaves
· 1 teaspoon dried thyme
· 1 bunch green onions, finely chopped
Instructions:
Cheddar Grits:
1. In a heavy saucepan, over medium-high heat, bring 4 cups of milk to a boil.
2. Slowly whisk in the grits, reduce heat to low, and simmer while stirring frequently until the mixture thickens.
3. Stir in the cheddar cheese, broth, and butter until well combined.
4. Season with salt and pepper to taste, and continue cooking until the grits reach a creamy consistency.
5. Remove from heat, lightly fluff with a fork and cover to keep warm.
Stewed Venison Shank:
1. Season the venison shanks generously with salt and pepper.
2. In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Brown the shanks on all sides, creating a rich, caramelized exterior. Transfer shanks to a plate and set aside.
3. To the same pot add diced onions, sliced carrots, and minced garlic. Sauté until the vegetables are softened and aromatic.
4. Pour in the red wine, scraping the bottom of the pot to release any flavorful bits.
5. Add stock, crushed tomatoes, tomato paste, bay leaves, and dried thyme. Stir well to combine.
6. Carefully place the browned shanks back into the pot, ensuring they are submerged in the liquid.
7. Bring the mixture to a simmer, then reduce heat to low. Cover the pot with a lid and let it stew for 2 to 2 ½ hours, or until the shank meat is tender and falling off the bones.
8. Shred the meat from the shanks, discard the bones, and add the shredded meat back into the pot.
9. Serve a generous spoonful of the creamy cheddar grits on each plate, creating a well in the center. Place the stewed shank meat in the center of the grits, ladling the flavorful vegetable and broth mixture over the top. Garnish with chopped green onions and enjoy!
