Venison French Dip
If you've been grinding your shanks or just leaving them in the field stop and try this!
Servings: 8
Equipment
Ingredients
- 6-8 hoagie rolls
- 12 slices provolone
- 3.75 lbs roast I used 3 axis deer shanks
- 10 oz beef broth (low sodium) 1 can
- 1 can French onion soup
- 1 onion sliced
- 3 T Worcestershire sauce
- 2 bay leaf
- 1 tsp pepper plus more for seasoning
- 1/4 tsp salt plus more for seasoning
- 3 garlic cloves minced
- 1/2 tsp rosemary dried
- 1/2 tsp thyme dried
- 1 light beer I used a Non-Alcoholic Heineken beer
- 6 T butter
Instructions
- Melt 4 tablespoons of butter in a pan over medium heat.
- Thoroughly season your shanks with salt and pepper to taste.
- Brown your shanks and onions in the butter (Should take around 2-3 minutes per side). Remove the shanks from the pan and set aside.
- Add 2 more tablespoons of butter and continue to brown your onions for around 5 more minutes or until browned and soft.
- Pour the pan into the crockpot and add your meat.
- Add the rest of the ingredients into the crockpot and then cook on low for 8-10 hours.
- After 8 hours, or when meat becomes tender, remove the shank bones.
- Shred the meat.
- Separate meat and au jus sauce (the juice from the cooked meat). Save the sauce to dip in.
- Assemble your sandwiches as you wish. I added the meat and provolone to the hoagie roll and put it in the oven on broil to melt the cheese and toast the bun, but you do not have to.
- Dip your sandwich in the au jus and ENJOY!!!