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Braised Wild Hog Shanks

Utilizing the shanks from boar or deer or cooking the legs and thighs from goose or turkey are my favorite challenges. Any good cook can prepare the back strap or tenderloin but if you really want to challenge your cooking skills and abilities try cooking the toughest cut on the animal. Try making the shanks tender and tasty! You will be pleasantly surprised with the flavor and will be able to add another recipe to your game repertoire. These recipes are great flavorful options rather than clogging your grinder with all the sinew that gets wrapped around your grinder blade when grinding the shanks. Good Cooking!

This is one of our video recipes you can find on our YouTube Channel. Video is listed below.

We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.

Recipe by Chef Albert Wutsch



  • 8 Shanks, (bone in) 
  • Morton Tender Quick Brine 
  •  2 qts water 
  • 8 oz/1 c Morton Tender Quick Salt 
  • 2 T Sugar 
  • 1 tsp Granulated Garlic 
  • 1 tsp Onion Powder 
  • 1 T Pickling Spice (optional) 
  • Rub 
  • ¼ c Oil 
  • ½ c Rec Tec Freakin Greek 
  • Broth 
  • 1 Bulb Garlic 
  • 1 pt Onion Large Dice 
  • 1 c Carrot Large Dice 
  • 1 pt Celery Large Dice 
  • 2 qts Chicken Broth 
  • 1 bay leaf 
  • 1 T Celery Seed 
  • Vegetables 
  • 1 ea Onion, Large Dice 
  • 1 c Carrot, Large Dice 
  • 1 ea Turnip, wedges 
  • 1 ea Rutabaga, wedges 
  • ½ head Green Cabbage, wedges 
  • 2 ea Baking Potatoes, wedges 
  • Horseradish Cream 
  • 1 c Sour Cream 
  • 2 T Horseradish 
  • ¼ c Chives, chopped 
  • Garnish 
  • ¼ c Chives, chopped 


Remove as much fascia off shanks as possible. Prepare brine by dissolving all ingredients in half the liquid, bring to boil. Let steep for 5-10 minutes. Add remaining half of cold water. Allow to cool. Inject part of bine into shanks, submerge shanks in remaining brine. Brine for 24-48 hours in refrigerator. Remove from bine, wash, pat dry, rub with oil and with spice blend. 

In large straight sided sauté pan, brown meat, add broth ingredients, bring to boil, cover and place in 350-degree oven for 4-6 hours. (Until fork tender) Once tender, remove from oven, adjust flavor and add vegetables, cover and simmer for another hour. While simmering prepare the horseradish cream. 

Once vegetables are fully cooked, adjust flavor of broth, Serve bone-in shank with vegetables in large bowl/platter. Top with chopped Chives and horseradish cream. Serve with Toasted Baguette.  

[wpurp-searchable-recipe]Braised Wild Hog Shanks – – – [/wpurp-searchable-recipe]
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