Mississippi Elk Shank

(Can be made with other cuts of meat)

Originally, I was planning to make this dish with bear while in Wyoming for a spring black bear hunt with the Outdoor Solutions team but due to bad weather and our unit tagging out for the first time ever, we had to pivot our protein plan.

Luckily, we had some elk shanks in camp and pure magic was the result. We ended up with fork tender shanks and a silky au jus that was packed with flavor. Our shanks were served on buns as a sandwich, but would be just as good over potatoes, rice or even noodles. 

Recipe By Chef Lance Lewis

Ingredients: 

4lb elk shanks (Can use shanks or roast from any large game animal)

· 1 box Beef Stock (32oz)

· 1 pack (1oz) of dry ranch dressing mix

· 1 jar of pepperoncini peppers with brine

· 1 stick unsalted butter

· 1Tbsp Savoie’s instant roux (can substitute with one pack of dry au jus mix)

Method 

Crockpot

· If using a crockpot, place all ingredients in crockpot including brine from pepperoncini’s, cover and cook on high for until tender (6 to 8 hours).

· Optional, if au jus is to thin remove meat and set aside. Transfer remaining liquid to large pot and bring to simmer until liquid has reduced by half

· Once your meat has cooled shred and enjoy

Instant Pot

· Place Instant Pot on sauté. Once hot brown meat on all sides

· Once browned add all ingredients into pot including brine from pepperoncini’s

· Set Instant Pot to high pressure setting and cook for 1 hour and 45 minutes

· Optional, if au jus is to thin remove meat and set aside. Transfer remaining liquid to large pot and bring to simmer until liquid has reduced by half

· Once your meat has cooled shred and enjoy

Stove Top

· In large pot or 8qt Dutch oven using medium high heat brown meat on all sides

· Once browned add all ingredients into pot including brine from pepperoncini’s

· Bring to simmer cover and reduce heat to low and cook until tender approx. 4 to 6 hours (if using an oven safe pot place in 300-degree oven)

· Optional, if au jus is to thin remove meat and set aside. Bring remaining liquid to simmer and reduced by half

· Once your meat has cooled shred and enjoy

[wpurp-searchable-recipe]Mississippi Elk Shank – – – [/wpurp-searchable-recipe]
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