This Venison shawarma recipe is the ultimate easy-to-prepare slow-cooked meal.
Shredded deer meat to pile high on warm pitas, taco shells, and sandwiches. This wild game spin on the Turkish classic is also perfectly fit to stand as the main star on the plate, served with a side of roasted potatoes or fluffy hot white rice. These flavor-packed venison shanks are also perfect for entertaining, as they can be made a couple of days ahead of time. And as they say, braised dishes get better with a little time in the fridge.
Want more slow-cooked venison recipes? Check out my main Crockpot Venison Recipes page.
Cooking Times:
Venison braising times can vary by animal. Oftentimes, it’s the age class of the deer that determines the tenderness, but you just really never know. I’ve had deer meat become tender in as little as 3 hours and take as long as 8 hours. So just keep an eye on them to find that sweet spot.
Cuts of Venison to use:
I like using venison necks, shanks or shoulders for this recipe. Cooking times will vary with these cuts, so adjust accordingly. But as a rule of thumb, boneless necks and boneless shoulders tend to cook a little faster than the shanks.
Converting This Recipe For a Slow Cooker
You can cook this recipe using your crockpot, starting at step number 5 in the directions below. Simply ensure the shanks are covered with about 75% stock and any excess marinade. Cover with a lid and cook on the low setting for around 10 to 12 hours.
More venison Recipes to try
Ground Venison Recipe Collection
Sweet and Spicy Slow Cooker Venison Shanks
Slow Cooker Venison Neck Roast
If you make this braised venison shank recipe, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Venison Shawarma
Ingredients
- 3 tablespoon high smoke point cooking oil, for searing
- 2 pounds venison (meat from shanks, shoulders or neck)
- 1 cup chopped onions
- 1 large onion, quartered
- 1 1/2 tablespoons minced ginger
- 1 head of garlic, peeled
- 1/2 cup cilantro
- 1/2 cup parsley
- 1/4 teaspoon cloves
- 1 1/2 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons turmeric
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups stock (chicken, lamb or veal stock)
Instructions
- In a blender or food processor place the spices, herbs, olive oil, vinegar, salt and pepper. Pulse until you have a thick paste. If it is too thick, a little more olive oil.
- Rub the paste on the venison thoroughly. Place in a non-reactive container or gallon zip-lock bags. Place in the refrigerator for 12 hours or overnight.
- Pre-heat your over to 325 degrees F.
- Remove the shanks from the refrigerator and wipe the excess marinade into the pan you're going to braise the meat in. Heat a large skillet over medium-high heat. Once smoking, sear your shanks on all sides until a nice brown crust has developed. Work in batches to avoid steaming the meat.
- Place in an even layer in a baking dish with any excess marinade. Pour enough stock over the shanks to cover them about 75%. Cover tightly with aluminum foil and bake until tender. If you have the time, flipping the shanks over after a few hours of cooking is always a plus.
- For some added flavor and texture, you can remove the shanks from the braising liquid and char them slightly under your ovens broiler.
NOTES
- Marinate the venison overnight. Blend the spices, herbs, oil, vinegar, salt, and pepper into a thick paste. Rub it onto the venison well so the marinade gets into the meat instead of just sitting on the surface. Refrigerate for about 12 hours.
- Sear in batches. Wipe the excess marinade from the braising pan, then brown the venison hard on all sides in a hot skillet. Do not crowd the pan, or they will steam instead of building a crust.
- Cover only about 75 percent. Add enough stock to come about three-quarters of the way up the meat, not all the way over the top. This is a braise, not a boil.
- Cook until fork-tender. At 325 F, tough cuts of venison can take anywhere from about 5 to 8 hours. My recommendation is to start checking around the 3.5-hour mark.
- Broil for extra texture. Once tender, you can pull the venison from the braising liquid and char it lightly under the broiler before shredding or serving.
- Use the slow cooker instead. Start at step 5, keep the venison covered about 75 percent with stock and any extra marinade, and cook on low for about 10 to 12 hours.
- Make it ahead if needed. The post notes this is a good make-ahead dish and says the flavor improves after a little time in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
2 thoughts on “Venison Shawarma”
How long do you cook it in the oven for? About 6 hours?
At 325 degrees you’ll be in the 5-8 hour range depending on the size of the shanks.