Braised Venison with Southern Peanut Gravy
This braised venison recipe cooks shanks, neck, or shoulder low and slow in a smooth toasted peanut gravy made with peanuts, ginger, onion, garlic, coconut milk, lime, beer, and stock. It is a rich braised venison dish built for serving over rice once the meat is fork-tender.
Ingredients
For the Venison
- 2 pounds braising venison (neck, shank or shoulder meat)
- 2 tablespoons cooking oil, for searing shanks
- salt and pepper
For the Peanut Gravy
- 3 tablespoons peanut oil, or butter
- 1 1/2 cups raw unsalted peanuts
- 2 tablespoons minced ginger
- 1 cup chopped sweet onions
- 2 chopped garlic cloves
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons smoked sweet paprika
- 2 teaspoons garam masala
- 1/4 teaspoon ground black pepper
- 1 cup coconut milk
- juice of 1 fresh lime
- 12 ounces of lager beer
- 2 cups chicken stock
For Garnishing
- fresh cilantro
- green onions
- fried garlic
- fried shallots
Instructions
Make the 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.
Cook the Venison
- 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.
NOTES
- Toast the peanuts gently. Cook the peanuts, onion, garlic, and ginger over medium heat just until the onions turn translucent and the peanuts toast lightly. If the peanuts or garlic burn, the whole gravy will taste bitter.
- Blend the gravy smooth. After simmering the stock, lime juice, coconut milk, and beer with the peanuts, let it cool briefly, then blend until very smooth. If it gets too thick, add a little water until it looks like regular gravy.
- Brown the venison first. Season the meat well and sear it on all sides before the gravy goes in. That browning step builds the base flavor for the braise.
- Simmer low and covered. Once the peanut gravy goes over the venison, cover the pot and keep it at a low simmer for about 3 1/2 to 4 1/2 hours, or until the meat is tender.
- Stir every 30 minutes. The recipe specifically calls for stirring during the braise so the peanut gravy does not stick and burn on the bottom. Add a little water if the gravy starts getting too thick.
- Use any braising cut. Shanks, neck, and shoulder all work here. If you use shanks, deboning them can shorten the cooking time.
- Serve it over rice. The recipe is built to be served with rice, and the post specifically mentions basmati or Carolina Gold rice as good fits.
Nutrition
Calories: 970kcal | Carbohydrates: 27g | Protein: 71g | Fat: 64g | Saturated Fat: 20g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 26g | Trans Fat: 0.03g | Cholesterol: 196mg | Sodium: 306mg | Potassium: 1453mg | Fiber: 6g | Sugar: 6g | Vitamin A: 384IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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