By Jeff Benda
IG: @wildgameandfish
Website: www.wildgameandfish.com
Serves: 8
Time: 5 hours
There’s something deeply satisfying about turning a deer shank into a pot of rich, slow-simmered comfort. As a wild game chef and full-time recipe developer, I’m always looking for ways to honor the whole animal, and this deer shank soup does exactly that. The shank, with its marrow-filled bone and ribbons of connective tissue, transforms over hours in the slow cooker into fork-tender meat and a broth with real body and depth.
Creamy white beans soak up that savory richness while adding hearty texture. A few generous handfuls of fresh spinach stirred in at the end with freshly squeezed lemon juice and rosemary bring color and balance to the bowl. It’s the kind of soup that fills the kitchen with an aroma that promises something special long before dinner is served. Set it in your slow cooker in the morning, head out to work or chores, and come home to a meal that the entire family will love.
If you are looking for more venison soup and stew recipes, be sure and check out Jeff Benda’s Venison Hamburger Potato Soup and his Grits and Grillades.
INGREDIENTS
· 2 whole deer shanks (from two legs)
· Kosher salt and black pepper
· 3 Tablespoons avocado oil or vegetable oil, divided
· 3 cups venison or beef broth
· 3 cups water
· 1 Good Seasons Italian Dressing Mix packet (.7 ounce envelope)
· 1 yellow onion, diced
· 1 Tablespoon minced garlic
· 2 cups fresh spinach
· 2 15-ounce cans of cannellini beans
· 1 lemon, cut in half
· 1 sprig of fresh rosemary
INSTRUCTIONS
1. Season the shanks all over with 1 ½ teaspoons salt and 1 teaspoon black pepper. Then heat 2 tablespoons of oil in a large skillet on a stovetop burner over medium-high heat. Add shanks and fry for about 5 minutes until golden brown on all sides.
2. Transfer the browned deer shanks to a slow cooker. Add the broth, water, and Italian seasoning mix. Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds with tongs or a fork. Discard the bones and any undesirable tendons or fat.
3. In a large skillet over medium-high heat, add remaining 1 tablespoon of oil with onion and sauté for 3 minutes. Add garlic and spinach and sauté for another 1 minute. Transfer spinach mixture with the beans and freshly squeezed lemon juice from ½ lemon to the slow cooker and stir well to combine.
4. Slice the remaining ½ lemon into half-moons. Ladle the soup into serving bowls and garnish with the lemon slices and fresh rosemary.
