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Roast Vension Po'Boy
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5 from 1 vote

Roast Vension Po'Boy

Bring a little bit of New Orleans to your kitchen with this deliciously easy recipe.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Bar Food, Cajun
Keyword: Crockpot, Dinner, Easy, Ground Venison, Po'Boy, Slow Cooker
Servings: 4 people
Author: Sophie May

Equipment

Ingredients

  • 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

Dressing

  • tomato creole if you can find them
  • shredded lettuce
  • Mayo
  • pickles
  • Provolone
  • Po'Boy Bread if outside of Louisiana, French bread or Bolillos will work

Instructions

  • 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!

Notes

*This recipe made 4 very saucy sandwiches. Personally, I would double this recipe and eat for a week the delicious leftovers.