Venison Shank Irish Stew
Leg shank muscles from 1 deer, about 4# of meat, large tendons removed, cut into 1" chunks
3-4 lg. onions 1/2" dice
1/2 bunch celery sliced thin off the stalks
2 lg. bell peppers 3/8" dice
1/4 cup diced/minced garlic (fresh)
2-4 bay leaves
2-3 TBSPS. bacon fat
2 qts. venison (or beef) stock
2 qts. water
2 -2 1/2 cups dark brown cajun roux
2# peeled carrots 3/4" slice
4# peeled red potatoes 1-1 1/2" chop
1 tsp. dried marjoram leaves
2-3 dashs Worcestershire sauce
Salt and cracked black pepper to taste
Cajun seasoning to taste
Add bacon fat to hot pot over med. high heat. Saute onions 5-10 minutes. Add celery and bay leaves, cook 5 minutes, then add bell pepper and garlic, cook 5 minutes. Add meat and any meat juice. braise meat 20-30 minutes over medium to medium high heat. Add a splash of stock if the onions and meat start to stick. When meat has some brown on it, add remaining stock and water; now add the roux. Bring to a boil and stir in roux real good. Cook on high 10 minutes, then reduce heat to low. Simmer 1.5 hours until meat is almost tender. Add marjoram, salt, pepper and cajun seasoning to taste. Add Worcestershire sauce, carrots and potatoes. simmer 25-30 minutes until vegetables are tender. Cook some rice....then adjust seasonings in the stew. and it is done!