Quick answer Season and brown 4 deer shanks in sesame oil, then transfer them to a slow cooker with baby potatoes, kimchi, sliced carrots, and broth. Cook on Low for 8 to 10 hours or High for about 6 hours, until the meat pulls from the bone. Shred the meat, discard the bones, stir it back in, and serve hot with cilantro. Serves 8.
Deer shanks reward patience. They are full of connective tissue, which can make them stubborn when cooked quickly, but give them several hours in a slow cooker, and that collagen gradually melts into gelatin, leaving the meat tender and giving the broth remarkable body. Kimchi does much of the heavy lifting to help flavor this dish, bringing chile heat, acidity, garlic, and fermented depth to a simple pot of meat and vegetables.
I brown the shanks first because those deeply browned surfaces add a roasted, savory flavor you can't get by dropping raw meat directly into the slow cooker. Baby potatoes soak up the broth while carrots provide that healthy vegetable my wife insists we have with every meal. I used my Outdoor Edge ErgoMax Santoku Knife to slice the carrots. Its broad blade and comfortable grip make the job quick and controlled.
If you're looking for more ways to use deer shanks this season, be sure to check out Jeff Benda's Deer BBQ Sandwiches and Venison Frito Pie recipes.
Cooking your way through the whole deer this season? Browse the rest of the Wild Game Wednesday series, including a hearty Deer Shank and White Bean Soup, comforting Cheddar Grits with Stewed Venison Shanks, a rich Venison Neck Irish Stew, and Korean-inspired Venison Bulgogi Lettuce Wraps.
Recipe at a glance
| Prep time | 15 minutes |
|---|---|
| Cook time | 6 hours (High) or 8 to 10 hours (Low) |
| Total time | About 6 hours 15 minutes on High |
| Yield | Serves 8 |
| Best cut | Bone-in deer (venison) shanks, 4 from 1 deer; beef shanks or short ribs also work |
| Target internal result | Meat pulls easily from the bone (about 200 to 205°F, fork-tender) |
| Equipment | Slow cooker, large skillet, chef's or santoku knife, tongs |
Why brown deer shanks before slow cooking?
Shanks are one of the most collagen-rich cuts on a deer, which is exactly why they need low, slow, moist heat: the connective tissue has to break down into gelatin, and that only happens over hours, not minutes. Browning the shanks first builds a savory, roasted crust through the Maillard reaction that raw meat can't develop in a wet slow cooker — it's the difference between a flat broth and a deeply flavored one. Unlike a lean venison steak you'd pull at 130°F, a braised shank isn't done until it's well past that, around 200 to 205°F, when the meat gives up the bone and shreds with a fork.
Ingredients
- 4 deer shanks from 1 deer
- 1 teaspoon kosher salt
- 2 tablespoons sesame oil
- ½ teaspoon black pepper
- 1 pound baby potatoes
- 4 cups (32 ounces) kimchi
- 3 medium carrots, sliced into ¼-inch-thick moons
- 4 cups venison or beef broth
- ¼ cup chopped fresh cilantro, for serving (optional)
Step 1: How to season and brown the deer shanks
Pat the deer shanks dry with paper towels. Season all over with the kosher salt and black pepper. Heat the sesame oil in a large skillet over medium-high heat. Add the shanks and cook for about 5 minutes, turning as needed, until well browned on all sides. Don't rush this step. The browned crust will give the finished stew considerably more savory depth.
Step 2: How to load the slow cooker
Transfer the browned shanks to a slow cooker. Add the baby potatoes, kimchi, carrots, and broth.
Step 3: How long to slow cook deer shanks
Cover and cook on Low for 8 to 10 hours or on High for about 6 hours, until the meat pulls easily from the bones with tongs or a fork.
Step 4: How to shred the meat and finish the stew
Transfer the shanks to a cutting board. Remove and discard the bones and any large pieces of connective tissue. Shred the meat into bite-size pieces, then return it to the slow cooker and stir well to distribute it throughout the broth.
Step 5: How to season and serve
Taste and adjust the seasoning with additional salt and black pepper, if needed. Ladle the stew into bowls and sprinkle with chopped cilantro, if using. Serve hot.
Protein options and slow-cooker timing
| Protein | Doneness | Notes |
|---|---|---|
| Deer (venison) shanks (this recipe) | Fall-off-the-bone tender | Low 8–10 hrs or High ~6 hrs; 4 shanks from 1 deer |
| Elk or moose shanks | Fall-off-the-bone tender | Larger shanks; add 1–2 hours and make sure they're submerged |
| Beef shanks or short ribs | Fall-off-the-bone tender | An easy year-round swap when venison isn't in the freezer |
| Venison neck or stew meat | Fork-tender | Boneless pieces cook a little faster; check at the low end of the range |
Braised shanks are done by texture, not a lean-meat temperature — the collagen needs time to melt, so cook until a fork twists the meat off the bone. Source and handle your wild game responsibly.
Tips for the best deer shank and kimchi stew
- Don't skip the sear: browning the shanks is the single biggest flavor step — give them a full 5 minutes and real color.
- Let the kimchi carry it: a good, well-fermented kimchi brings the heat, acid, and garlic, so you need very little else to season the pot.
- Keep the shanks mostly submerged: nestle them into the broth and vegetables so they braise evenly.
- Low and slow wins: if you have the time, the Low setting for 8 to 10 hours gives the silkiest broth and most tender meat.
- Save the bones: after shredding, simmer the bones in leftover broth for an even richer stock next time.
- Make it ahead: like most braises, this stew is even better the next day once the flavors settle.
Frequently asked questions
What are deer shanks and why slow cook them?
Deer shanks are the lower leg cut, packed with connective tissue and collagen. They're tough if cooked fast, but several hours in a slow cooker melts that collagen into gelatin, leaving the meat fall-apart tender and giving the broth a rich, silky body.
Do I have to brown the shanks first?
It's worth it. Browning the shanks in sesame oil builds a roasted, savory crust that raw meat can't develop in a wet slow cooker. It's the step that takes the stew from good to deeply flavored, so don't rush it.
How long does it take to slow cook deer shanks?
Cook on Low for 8 to 10 hours or on High for about 6 hours. They're done when the meat pulls easily from the bone with tongs or a fork — braised shanks are judged by tenderness, not a target temperature.
Can I make this stew with beef or elk instead of venison?
Yes. Beef shanks or short ribs are an easy year-round swap. Elk or moose shanks work too — they're larger, so add an hour or two and keep them submerged in the broth.
What kind of kimchi should I use?
A standard napa cabbage kimchi works perfectly and does most of the seasoning, bringing chile heat, acidity, garlic, and fermented depth. Use the full 4 cups with its juices; a more sour, well-fermented kimchi gives the deepest flavor.
Can I make deer shank and kimchi stew ahead of time?
Absolutely. Like most braises, it's even better the next day. Cool it, refrigerate, and reheat gently — the flavors settle and deepen overnight.
What should I serve with kimchi stew?
It's a complete one-pot meal with the potatoes and carrots, but a bowl of steamed white rice alongside is traditional and soaks up the broth beautifully. Extra cilantro and a little more kimchi on the side are never wrong.
New wild game and wild-caught recipes drop every other Wednesday. Browse the full Wild Game Wednesday series for more venison, upland bird, and fresh-catch ideas.
