Venison Shanks with Rosemary Recipe
Summary
Preparation Time10 MinDifficulty LevelEasy
Health IndexAverageServings8
Ingredients
| 6 slices of venison from upper shank, cut 1 inch thick | ||
| Olive oil | ||
| Potatoes | 6 Medium, halved | |
| Basting Sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rub meat with olive oil and place in a large flat roasting pan.
Brown in preheated extremely hot oven (500°F.), turning once to brown both sides.
Place potatoes around meat and sprinkle both with salt and pepper to taste.
Reduce heat to slow (325°F.) and roast for 1 hour more, basting frequently with Basting Sauce.
Makes 6 servings.
Brown in preheated extremely hot oven (500°F.), turning once to brown both sides.
Place potatoes around meat and sprinkle both with salt and pepper to taste.
Reduce heat to slow (325°F.) and roast for 1 hour more, basting frequently with Basting Sauce.
Makes 6 servings.
Chef
