4 3-4 inch meaty venison Shanks
1/2 cup Flour, for dredging
3 tablespoons Olive oil, for browning
1 large Onion, chopped
3 Ribs celery, chopped
1/4 cup Fresh sage, chopped
10 To 15, juniper berries Grind, in food mill
2 tablespoons Garlic, minced
1 Bottle (1 liter) red wine -- To cover
2 1/2 cups (2#)canned tomatoes in Puree
1/2 teaspoon Salt
Dredge shanks in flour and brown in olive oil. Remove from skillet, drain well and place in a small roasting pan or loaf pan. Preheat oven to 300F degrees. Saute onions and celery in same skillet until soft. Add tomatoes, garlic, sage and cook 2 to 3 minutes. Add remaining ingredients, except wine and combine well. Pour tomato mixture over shanks, then pour in wine to cover. Tightly seal pan with heavy foil and place in oven. Cook for 6 to 8 hours or until fork tender and sauce has cooked to a rich dark red color. Tips Serve with Sage Grits or Garlic Mashed Potatoes.
Servings: 4
