Whole Braised Venison Shank Adobada

  • Course

    Main

Chef’s notes

This recipe utilizes one of the most underappreciated but delicious cuts of meat from big game animals. The long braising process breaks down the tough shank meat until it is tender enough to fall off the bone, and the Mexican adobada sauce adds warm, spicy flavors.  

For this recipe and more, get your hands on The MeatEater Fish and Game Cookbook.

Chef’s notes

This recipe utilizes one of the most underappreciated but delicious cuts of meat from big game animals. The long braising process breaks down the tough shank meat until it is tender enough to fall off the bone, and the Mexican adobada sauce adds warm, spicy flavors.  

For this recipe and more, get your hands on The MeatEater Fish and Game Cookbook.

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Whole Braised Venison Shank Adobada

Recipe by: Steven Rinella
  • Course

    Main

Chef’s notes

This recipe utilizes one of the most underappreciated but delicious cuts of meat from big game animals. The long braising process breaks down the tough shank meat until it is tender enough to fall off the bone, and the Mexican adobada sauce adds warm, spicy flavors.  

For this recipe and more, get your hands on The MeatEater Fish and Game Cookbook.