Jeremiah Doughty, From Field to Plate

Tender, fall-off-the-bone venison shanks slow-cooked in aromatics, then glazed with a rich, sweet, and slightly spicy Korean BBQ sauce.

Venison Recipe

Ingredients

Venison Shanks:

• 3–4 venison shanks (about 4–5 lbs total), trimmed

• 1 tbsp kosher salt

• 1 tsp black pepper

• 2 tbsp neutral oil (avocado or canola)

• 1 large yellow onion, sliced

• 4 cloves garlic, minced

• 1-inch piece fresh ginger, sliced

• 1 cup beef or venison stock

• 1/2 cup soy sauce

• 1/2 cup rice vinegar

• 2 tbsp gochujang (Korean chili paste)

• 1/4 cup brown sugar

• 2 tbsp sesame oil

• 1 tbsp fish sauce (optional, for depth)

• 1 tsp red pepper flakes (optional, for extra heat)

Korean BBQ Sauce (Finishing Glaze):

• 1/2 cup soy sauce

• 1/4 cup brown sugar

• 2 tbsp honey

• 2 tbsp gochujang

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

Instructions

1. Sear the Shanks

1. Pat venison shanks dry, season with salt and pepper.

2. Heat oil in a large skillet over medium-high heat. Sear shanks on all sides until browned (2–3 minutes per side). Transfer to the slow cooker.

2. Build the Braising Base

1. In the same skillet, sauté onions, garlic, and ginger until fragrant (2–3 minutes).

2. Add stock, soy sauce, rice vinegar, gochujang, brown sugar, sesame oil, fish sauce, and red pepper flakes. Stir to combine, scraping up browned bits.

3. Pour over shanks in the slow cooker.

3. Slow Cook

• Cover and cook on LOW for 8–10 hours or until meat is tender and shreds easily with a fork.

4. Make the Korean BBQ Sauce

1. In a small saucepan, combine soy sauce, brown sugar, honey, gochujang, garlic, ginger, rice vinegar, and sesame oil.

2. Bring to a simmer over medium heat. Cook for 5–7 minutes until slightly thickened.

3. Remove from heat and set aside.

5. Shred & Glaze

1. Remove shanks from slow cooker. Discard bones, sinew, and excess connective tissue.

2. Shred meat and toss with 1/2 cup of the Korean BBQ sauce, reserving the rest for drizzling over tacos.

Ingredients for Tacos

• Warm flour or corn tortillas

• Shredded Korean BBQ venison shank meat

• Fresh pineapple chunks or grilled pineapple slices, diced

• Fresh cilantro leaves

• Red onion, finely diced

• Shredded Jack or Oaxaca cheese (light amount)

• Korean BBQ sauce (from above) for drizzling

Assembly

1. Warm tortillas on a skillet or over an open flame until soft.

2. Fill each tortilla with shredded venison shank meat.

3. Top with diced pineapple, cilantro, red onion, and a light sprinkle of shredded cheese.

4. Drizzle with extra Korean BBQ sauce.

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