Braised Venison with Southern Peanut Gravy

In a large skillet, heat the peanut oil over medium heat. Add the peanuts, garlic, onions and ginger. Cook for 3-4 minutes while stirring often. You want to toast the peanuts here and the onions should be translucent.
Add the spices and cook for another 3 minutes. Add the stock, lime juice, coconut milk and beer. Bring this mixture to a slow simmer and cook for about 10 minutes or until the peanuts are soft.
Remove from the heat and let cool for 10 minutes.
Once the gravy has cooled slightly, add to a blender and puree until very smooth. If it becomes too thick, add a little water at a time to thin out. It should be the consistency of a traditional gravy.

While the gravy is resting, it's time to cook the venison: Season the meat all over with salt and pepper. Place a large Dutch oven or wide pot over medium-high heat and add the olive oil. Once hot, add the meat and brown well on all sides. This should take about 5-8 minutes.
Turn the heat to low and pour the peanut gravy over the shanks. Cover with a lid and simmer for 3 1/2 to 4 1/2 hours or until the shanks are tender. (Be sure to stir the venison and gravy around about every 30 minutes so that the gravy doesn't burn.) If you notice the gravy getting a little too thick, add a touch of water to thin out. This can happen if your lid isn't a tight fit.
Serve with rice.