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 onThe 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 onThe MeatEater Fish and Game Cookbook.