Autumn is the perfect season to engage in some of our favorite activities. As the weather turns, it’s the best time to spend a little extra time in the kitchen as the weather gets colder, experimenting with new ingredients and flavors you may not have cooked with before. For us in Wisconsin, fall (aka hunting season) is a great time to experiment with meats like venison. And luckily for us, black garlic is a great addition to recipes you’ll want to make for your family as the weather turns. It’s balsamicky and a bit molassesy, which makes it a wonderful addition to soups and stews, warming salads and pasta dishes.

This week, we’re getting a bit fancy for you for our recipe of the week. Canada’s National Post recently released this recipe for those of us who are staring down the barrel at the long winter. The moss berry black garlic glaze and herbed wheat berries are a lovely addition to the venison shanks, and add a taste that might be a bit new for you.

Even if you don’t experience long, dark winters (looking at you, Florida friends), this is an excellent recipe to try your hand. Whether you’re new to venison or have no idea what a moss berry is, there’s something in here for everyone. Bon appetit!

Ingredients

For the wheat berries:
1 cup (250 mL) wheat berries
3 cups (750 mL) water
6 to 8 sprigs fresh thyme
2 sprigs fresh rosemary
1 shallot, sliced
1/2 tsp (2.5 mL) salt

For the braised venison shanks:
3 cups (750 mL) all-purpose flour
3 tsp (15 mL) salt
1 tsp (5 mL) freshly ground black pepper
4 x 1-lb (450-g) red deer shanks, cross cut (bone in)
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) butter
4 to 6 cups (1 to 1.5 L) Bison Bone Broth (recipe is in the book) or good-quality beef broth
1 carrot, roughly chopped
1 rib celery, roughly chopped
1 white onion, roughly chopped
1 bulb garlic, separated into cloves and peeled
2 tbsp (30 mL) whole black peppercorns
2 bay leaves (fresh or dried)
8 wild or green onions, for garnish
1 tbsp (15 mL) minced garlic
1 medium zucchini, diced

For mossberry black garlic glaze:
1/2 cup (125 mL) mossberries (see note)
1/3 cup (80 mL) black garlic cloves (about 30)
5 tbsp (75 mL) canola oil, divided
1/4 cup (60 mL) good-quality organic honey
Juice of 1/2 lemon

Directions

STEP 1

Soak the wheat berries: Place the wheat berries in a bowl or saucepan and cover by at least 1 inch (2.5 cm) of cold water. Soak overnight.

STEP 2

Prepare the braised shanks: Combine the flour, 3 tsp (15 mL) of the salt and the black pepper in a shallow dish. Pat the deer shanks dry with paper towel and dredge them in the seasoned flour to coat completely. Tap off any excess flour.

STEP 3

In a deep, heavy skillet, Dutch oven, or pot with a tight-fitting lid, heat the olive oil and butter over medium-high heat. Sear the shanks, browning nicely on all sides, for about 2 minutes total. Transfer the shanks to a plate and set aside; reserve pan.

STEP 4

Pour the bison bone broth into the reserved pan and cook, scraping up the browned bits from the bottom of the pan, for about 5 minutes. Stir in the chopped carrot, celery, white onion, garlic, peppercorns and bay leaves. Return the browned shanks to the pan, bone sticking up and ensuring that the liquid reaches halfway or three-quarters up the shank. Reduce the heat to medium-low and bring to a simmer. Cover and cook for 1 1/2 hours, or until the meat is very tender and pulls away from the bone. Check the liquid level every 20 or 30 minutes, adding a bit more broth or even water, if necessary, to ensure the shanks stay covered in the broth.

STEP 5

Cook the wheat berries: Meanwhile, drain the wheat berries, discarding the soaking liquid. Transfer them to a pot and add 3 cups (750 mL) of cold water and the thyme, rosemary, shallot and salt. Bring to a gentle boil over medium heat. Cover partially with a lid and cook until the wheat berries start to split their skins, about 1 hour (they should be tender but chewy). Drain, and discard the herbs and shallot pieces. Set aside.

STEP 6

Make the glaze and finish the shanks: Combine the mossberries, black garlic, 2 tbsp (30 mL) canola oil, honey, and lemon juice in a blender or food processor and purée until smooth. Set aside.

STEP 7

Preheat a grill to medium-high (350°F/180°C) or preheat your oven’s broiler to high.

STEP 8

Brush the wild onions with 1 tbsp (15 mL) canola oil. Grill or broil until bright green and wilted with nice char marks, 30 seconds to 1 minutes. Set aside.

STEP 9

Remove the shanks from the braising liquid and brush with the mossberry black garlic sauce. Grill, or place on a pan and broil, for 2 to 3 minutes per side, just until the sauce caramelizes (watch carefully so it doesn’t burn). Discard the braising liquid.

STEP 10

Sauté the zucchini and warm the wheat berries: Heat 2 tbsp (30 mL) canola oil in a skillet over medium-high heat until it shimmers. Add the minced garlic and cook for about 2 minutes, just until fragrant. Add the zucchini and cook until just tender, about 5 minutes. Add the prepared wheat berries and cook, stirring occasionally, for about 5 minutes, until the wheat berries are warmed through. Cover to keep warm.

STEP 11

Assemble the dish: Arrange 1 shank per serving plate, along with even amounts of the wheat berries and grilled wild onions.

Makes: 4 servings

Notes: If you can’t find mossberries, substitute juniper berries, saskatoon berries, or red currants, which are classic flavour accompaniments to game. Depending on the sweetness of the berries you choose for this recipe, you may want to adjust the amount of honey you use.