This Roast Venison Po’Boy recipe will transport you straight to the French Quarter and have you saying “Laissez les bons temps rouler.”
David and I recently moved to New Orleans where he is in medical school at Tulane University. I grew up coming to Louisiana often as my mother grew up in both Metarie and Belle Chase and both my parents studied/played sports at Tulane. My god parents also live on the North Shore, so one might say Louisiana is my second home. This being said, Cajun food was and still is a staple in my family. Red beans and rice were often had on Mondays growing up. I learned what Gumbo was before I was potty trained. So when we first moved into our house and I finally had a kitchen to start creating recipes in again, I knew my first recipe needed to be a staple in the Cajun culture.
Po’Boys are inherently Cajun. They ooze the New Orleans spirit as if they were Mardi Gras beads in food form. You cannot go to a real Cajun restaurant and not have a po’boy on the menu. And the most Cajun of them all is Roast Beef debris. The moist meat is something you get from hours of cooking. The flavors are only something the New Orleans’ Voodoo Queen could’ve created herself. They really are impeccable.
Now that I had decided on what I wanted to create, I wanted it to be something easy. I am extremely busy right now with work and David in medical school, so I needed a leave it and forget it recipe. But, how was I going to get the tender, flavorful meat in an easy way?
I researched all of the hard ways to do to make it, with hours of slaving over a stockpot, and decided on a browned in a skillet and low and slow cooker method. This insured the flavor would be cooked in, but you wouldn’t have to chew for hours on every bite taken.
This recipe is perfect and will become a staple in your home. I hope you enjoy this recipe and feel that Cajun spirit in your home!
Roast Vension Po'Boy
- Cast Iron Pan or Skillet to brown the meat
- 1 Back Leg White Tail Shank*
- salt and pepper to season the shank liberally
- flour to coat the shank
- 2 T vegetable oil
- 1 can beef broth
- 1 yellow onion chopped
- 2 tsp minced garlic
- 1 packet Lipton Onion Soup Mix
- 1 T Worcestershire Sauce
- 1 T Pickapeppa Sauce
- corn starch to thicken
- Season all sides of your shank with salt, pepper, and flour liberally.
- Heat oil in your pan over medium-high heat. Once hot, brown all sides of your shank.
- In a bowl, mix broth, garlic, soup mix, Worcestershire, and Pickapeppa until combined.
- Place meat and onions in your slow cooker. Cover with liquid mixture.
- Cook on low for 8 hours. (If in a time crunch, you can cook on high for 5 hours but it won't be as tender)
- Remove bone and shred.
- Thicken sauce by combining 1 tsp of corn starch with liquid from the meat in a small bowl and then mixing in.
- Dress your Po'Boy and ENJOY!