Deer Crock Pot Recipe with Citrus Salad
If you’ve ever wondered what to do with deer shanks, this Deer Crock Pot Recipe with Citrus Salad is the answer.
Servings: 6 people
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.
