Venison Shank Tostadas with Pineapple Salsa | Wild Table

Venison shank is from the lower leg of the animal and a tough cut of meat. But when braised for many hours in a slow cooker, the tough meat softens and transforms into something tender, juicy, and succulent - perfect to put on a taco or tostada like I did here.

A tostada is a flat and crunchy tortilla, loaded up with your favorite taco toppings. They can be deep fried, but I prefer to simply toast mine in the oven until they are nice and crisp so I can layer them with tons of flavors like in this recipe. 

I love the layers in this dish. You have the crunch of the tostada, the spice from the venison shank meat, and the bright pineapple salsa that gives it that eye appeal that my wife and daughter love. Whether you need a new family dinner idea, or a fun appetizer for a party, this venison shank tostada recipe is absolutely delicious! I hope your family and friends enjoy them as much as we do!

Serves: 6

Prep time: 15 minutes

Cook time: 4 hours

IMPORTANT TIPS FOR COOKING VENISON SHANKS

There are two important tips you need to remember when cooking venison shanks for any recipe.

#1 Whether you butcher yourself or have someone else do it, be sure to have your venison shanks cut between 4 to 6 inches long. That way they will easily fit in either a Dutch oven or slow cooker, giving you plenty of flexibility to experiment with the vast array of shank recipes.

#2 Whether you are using a Dutch oven or slow cooker, always start with browning the venison shank. Browning meat is the key to creating a tremendous amount of flavor through the Maillard reaction. 

INGREDIENTS FOR THE PINEAPPLE SALSA

• 1 20-ounce can pineapple chunks (drained & diced, about 2 cups)
• 1/2 jalapeno, seeded and diced
• 1/4 cup red onion, diced
• 1 tablespoon lime juice
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 1 tablespoon fresh cilantro leaves, roughly chopped
• 1/2 teaspoon salt

INGREDIENTS FOR THE VENISON SHANKS

• 1 whole deer or antelope shank (from one leg), cut into 4-inch to 6-inch long pieces.
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons canola oil
• 1 large yellow onion, diced
• 1 cup venison or beef broth
• 1 tablespoon lime juice
• 1 tablespoon white or apple cider vinegar
• 1 tablespoon minced garlic
• 1 tablespoon cumin
• 1 tablespoon oregano
• 2 teaspoons smoked paprika

TO ASSEMBLE

• 6 (8-inch) corn or flour tortillas
• 1/2 cup shredded purple cabbage
• 1/4 cup fresh cilantro leaves, roughly chopped

INSTRUCTIONS

1. In a medium bowl, toss together all of the pineapple salsa ingredients. Refrigerate until ready to serve. You can make this up to 3 days ahead of time.
2. Season the venison shanks all over with salt and black pepper. Then heat 2 tablespoons of canola oil in a large skillet on a stovetop burner over medium-high heat. Add shanks and fry for about 3 minutes per side. 
3. Place the shanks in a slow cooker with the remaining ingredients, cover with the lid, and cook on High setting for 4 to 6 hours or on Low setting for 8 to 10 hours, until meat is fall-apart tender.
4. When you are ready to serve, shred the meat and discard the bones, and pick out any "undesirable" tendons and fat pieces. 
5. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
6. To assemble, place the tortillas in a single layer on the parchment-lined baking sheet. Lightly spray the tops of the tortillas with nonstick cooking spray. Bake for about 5 minutes, or until golden brown and crispy.
7. Sprinkle each tortilla with the shredded cabbage and a big scoop of cooked shank meat. Top with the pineapple salsa and a sprinkle of cilantro.

Do you enjoy this Venison Shank Tostada with Pineapple Salsa recipe? Make sure you check out more recipes from Jeff Benda at https://wildgameandfish.com/ and follow Jeff on Instagram @wildgameandfish.