If you’ve ever wondered what to do with deer shanks, this Crock Pot Deer Shank and Citrus Salad Recipe is the answer. Too often, these tough cuts get overlooked, but slow cooking transforms them into something rich, tender, and deeply satisfying. And the best part? It’s easy. This meal is perfect for busy parents who want a nourishing, no-fuss dinner that delivers big flavor.
Don't have deer shanks? You can use a deer roast instead!
Why You'll Love This Citrus Salad Recipe
Deer shank meat needs time to break down, and the Crock Pot does all the work for you. While the deer shank cooks, its bold, meaty flavor intensifies. The Italian seasoning mix infuses the broth with just the right amount of herby flavor. Paired with a bright onion and citrus salad, this dish is both comforting and refreshing.
The combination of hot, shredded deer meat and cool, juicy oranges might not be traditional, but it works. Think of a mojo marinade in Cuban cooking - which was my inspiration for this deer shank recipe idea. The acidity and sweetness of the fruit balance the richness of the meat.
This meal feels hearty yet light - something you can enjoy year-round.
Ingredients
- 2 whole deer shanks (from two legs)
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, plus more for serving
- 2 Tablespoons canola oil
- 2 cups beef broth
- 1 Good Seasons Italian Dressing Mix packet (.7 ounce envelope)
- 1 yellow onion, thinly sliced
- 6 small oranges (such as blood, mandarin, and navel), peeled, halved, sliced
- Juice from ½ lemon
- 1 Tablespoon finely chopped rosemary
How to Make This Deer Shank and Citrus Salad
1. Season the shanks all over with 1 ½ teaspoons salt and 1 teaspoon black pepper.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the shanks for about 5 minutes, turning to brown all sides.
3. Transfer the browned deer shanks to a large Crock Pot. Add the beef broth and Italian seasoning mix. Cover and cook on Low for 8 to 10 hours or High for 5 to 6 hours. The meat should be fall-apart tender.
4. Remove the shanks from the slow cooker. Shred the meat with tongs or a fork, discarding bones, tendons, and excess fat.
5. In a medium bowl, toss the sliced onion and oranges with lemon juice. Season with the remaining ½ teaspoon kosher salt.
6. Divide the shredded deer meat between four plates. Arrange the onion and orange slices next to the meat.
7. Sprinkle with chopped rosemary, freshly ground pepper, and drizzle some of the flavorful cooking juices over the top.
8. Serve warm and enjoy!
Pro Tips For The Best Crock Pot Deer Shanks
- Searing is key: Don’t skip this step! Browning the deer shanks (Maillard reaction) before slow cooking adds a deeper, caramelized flavor and aroma.
- Use a mix of citrus: Blood oranges bring a hint of berry-like sweetness, while mandarins and navel oranges add classic citrus flavor.
- Save the cooking liquid: The broth left in the slow cooker is full of flavor. Spoon it over the meat before serving or save it for another meal.
- Make it ahead: This recipe reheats beautifully, making it a great option for meal prep.
Why This Deer Shank and Citrus Salad Works
Cooking deer shanks in a Crock Pot allows the connective tissue to break down, creating a silky, fork-tender texture. The natural collagen in the meat thickens the broth, giving it body and depth. Meanwhile, the citrus salad keeps things fresh, cutting through the richness with every bite.
This dish proves that wild game doesn’t have to be complicated. It’s a meal that feels special but requires minimal effort. If you’ve got a deer shank sitting in your freezer, this is the recipe to try next.
More Deer Shank Recipes
If you are looking for more great ideas on how to cook with those deer shanks in your freezer, be sure and check out these family favorites:
- Cuban Ropa Vieja
- Easy Pizza Roll Ups
- Deer BBQ Sandwiches with Pimento Cheese
- Shawarma Spiced Deer Shanks
- Venison Rogan Josh
- Venison Shank Frito Pie
- Venison Tikka Masala
Come Deer Hunting in North Dakota
If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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DID YOU MAKE THIS RECIPE
If you make this Crock Pot Deer Shank and Citrus Salad Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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Crock Pot Deer Shank and Citrus Salad Recipe
Ingredients
- 2 whole deer shanks (from two legs)
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, plus more for serving
- 2 Tablespoons canola oil
- 2 cups beef broth
- 2 cups water
- 1 Good Seasons Italian Dressing Mix packet (.7 ounce envelope)
- 1 yellow onion, thinly sliced
- 6 small oranges (such as blood, mandarin, and navel), peeled, halved, sliced)
- juice from ½ lemon
- 1 Tablespoon finely chopped rosemary
Instructions
- Season the shanks all over with 1 ½ teaspoons salt and 1 teaspoon black pepper. Then heat 2 tablespoons of oil in a large skillet on a stovetop burner over medium-high heat. Add shanks and fry for about 5 minutes until golden brown on all sides.
- Transfer the browned deer shanks to a slow cooker. Add the beef broth, water, and Italian seasoning mix. Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds with tongs or a fork. Discard the bones and any undesirable tendons or fat.
- In a medium bowl, gently toss sliced onion and orange pieces with lemon juice and season with remaining ½ teaspoon kosher salt.
- Divide shredded deer shank meat between dinner plates. Arrange onion and orange slices next to meat. Top meat with a sprinkle of rosemary and freshly ground pepper, then drizzle with some of the juice from the slow cooker.
Anonymous says
Great. Will make it again