This Venison shawarma recipe is the ultimate easy-to-prepare slow-cooked meal.
Shredded shank 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 Shank braising times can vary from animal to animal. Oftentimes it’s the age class of the deer that determines the tenderness, but you just really never know. I’ve had deer shanks 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.
Using Other Cuts of Venison:
You can also use venison necks or shoulders for this recipe in place of the shanks. The cooking times will vary with these cuts, so adjust them as needed. 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 that the shanks are covered around 75% with the 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 SHANK SHAWARMA
Ingredients
- 3 tablespoon high smoke point cooking oil, for searing
- 4 venison shanks
- 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.
- With a paring knife, poke whole all over the venison shanks. Rubs the paste on the shanks thoroughly. Place in a non-reactive contains 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 in order not to steam 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.
