Patas de Veado - Brazilian Slow-Cooked Venison Shanks

Ingredients

• 4 venison shanks (approximately 2 lbs / 900g) 4 venison shanks (approximately 2 lbs / 900g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin (10g) 2 teaspoons ground cumin (10g)
• 1 teaspoon smoked paprika (5g) 1 teaspoon smoked paprika (5g)
• 1 teaspoon dried oregano (5g) 1 teaspoon dried oregano (5g)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2.5g) 1/2 teaspoon black pepper (2.5g)
• 2 cups beef broth (470ml) 2 cups beef broth (470ml)
• 1 cup red wine (235ml) 1 cup red wine (235ml)
• 2 bay leaves 2 bay leaves

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a large oven-safe pot, heat the olive oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
4. 4.
   In a small bowl, combine the ground cumin, smoked paprika, dried oregano, salt, and black pepper.
5. 5.
   Rub the spice mixture evenly over the venison shanks, ensuring they are well coated.
6. 6.
   Place the seasoned shanks in the pot and sear them on all sides until they develop a golden brown crust.
7. 7.
   Pour in the beef broth and red wine, and add the bay leaves.
8. 8.
   Cover the pot with a lid and transfer it to the preheated oven.
9. 9.
   Allow the shanks to cook for approximately 3 hours, or until the meat is tender and easily falls off the bone.
10. 10.
    Once cooked, remove the pot from the oven and let it rest for a few minutes before serving.
11. 11.
    Serve the Patas de Veado hot, accompanied by rice, beans, and a fresh salad.

Treat your ingredients with care...

• Venison shanks — Ensure that the venison shanks are properly thawed before cooking to ensure even cooking and tenderness.

Tips & Tricks

• For an extra depth of flavor, marinate the venison shanks overnight in the spice mixture before cooking.
• If you prefer a thicker sauce, remove the shanks from the pot once cooked and simmer the remaining liquid on the stovetop until it reduces to the desired consistency.
• If venison is not available, you can substitute it with beef shanks for a similar slow-cooked experience.
• Serve the Patas de Veado with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.

Serving advice

Serve the Patas de Veado as the centerpiece of a hearty meal. Plate the tender venison shanks alongside a generous portion of fluffy rice, a side of black beans, and a fresh salad of mixed greens, tomatoes, and onions. Garnish with fresh herbs, such as cilantro or parsley, for an added burst of freshness.

Presentation advice

Arrange the Patas de Veado on a large serving platter, ensuring that the tender meat is showcased. Drizzle some of the flavorful cooking liquid over the shanks for an appetizing glaze. Garnish with sprigs of fresh herbs and serve with the suggested side dishes for a visually appealing and delicious presentation.