Go Back
–+ servings
braised venison recipe

Mexican Chile Braised Venison Shanks with Hominy

Author: Larry White
Braised venison shanks simmered with ancho and morita chiles, red wine, stock, and warm spices until fork-tender. Served over a smooth hominy purée with fresh herb and toasted seed garnish.
5 from 5 votes
Print Recipe Pin Recipe
Course Main Course
Prep Time30 minutes
Cook Time4 hours
Servings: 4 People

Ingredients 

For the Shanks

  • 4 venison shanks
  • 3 tablespoons high smoke point cooking oil
  • 1 large onion, diced
  • 2 red bell peppers, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 roma tomatoes, diced
  • 1 cup dry red white wine
  • 2 quarts stock (venison, chicken or beef)
  • 1 cinnamon stick
  • 2 tablespoons ancho chile powder
  • 2 chipotles in adobo
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • salt and pepper

For the Hominy

  • 25 ounce can of hominy, (drained and rinsed)
  • 1 quart chicken stock
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon fresh lemon juice
  • salt and pepper to taste

Garnishes

  • toasted pumpkin seeds, as needed
  • queso fresco, as needed
  • fresh cilantro, as needed

Instructions

Braise the Venison Shanks

  • Preheat your oven to 330°F. In a large Dutch oven, heat the cooking oil over medium-high heat. Season the shanks with salt and pepper. Add the venison once the pan is hot and the oil is just starting to smoke. Cook on all sides until the meat is nice and golden brown. Work in batches if needed. Once browned, place in a braising pan.
  • Lower the heat to medium-low and add the onions, bell peppers, and garlic. Season with salt and pepper. Cook for about 8 minutes, stirring often, until the onions are translucent. Transfer to the braising pan.
  • Add the cumin seeds, oregano, cinnamon stick, bay leaf, chile powder, chipotles in adobo, and tomatoes to the braising pan.
  • Pour the stock and wine over the shanks. The shanks need to be about 3/4 of the way covered with cooking liquid. If you do not have enough, add a bit more stock.
  • Cover with aluminum foil, and cook in the oven between 4 to 5 hours, or until fork tender.
  • Let the braising liquid cool slightly and season to taste with salt and pepper.

Make the Hominy

  • In a medium-sized pot, add the hominy, stock, and bay leaf. Bring to a slow simmer, cover halfway with a lid, and cook slowly until the hominy is tender, about 45 minutes. Reserve the liquid, drain the hominy, and discard the bay leaf.
    Place the drained hominy into a blender with the butter, lemon juice, and 1 cup of stock. Start pureeing the hominy and add more cooking liquid until you reach a porridge consistency.
    You want it to coat the back of the spoon. Add the butter, season with salt and pepper and puree again. Taste for seasoning and add salt and pepper as needed.

To Serve

  • Place a little of the hominy on a plate and top with one of the venison shanks. Spoon a little of the braising liquid over the shanks.
  • Garnish with fresh cilantro, toasted pumpkin seeds, and queso fresco.

NOTES

  • Make ahead: Chill shanks in their braising liquid overnight, then reheat gently. Hominy can be reheated with a splash of stock.
  • Slow cooker option: After searing the shanks and sautéing aromatics on the stovetop, transfer everything to a slow cooker with stock and chiles. Cook on low for 8–10 hours or until fork-tender.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!