SMOKED AND SLOW COOKED WILD GAME SHANKS

Wild game shanks, or lower leg muscles, are some of the tastiest parts of an animal. The key is not letting the looks of this cut intimidate you and using the proper cooking method. Slow cooking in a crock pot is the key to breaking down all the connective tissues in the shanks, resulting in tender, pull-apart, flavorful meat that can be used in virtually any recipe. Smoking the shanks for a few hours prior to slow cooking adds even more to the final product and it smells amazing while cooking. Pictured here, smoked and slow cooked shanks make a great "pulled pork" style sandwich. The meat can also be used in tacos, tossed into pasta, topped on a salad, mixed with cream cheese or mayonnaise and minced into a plate or sandwich filling, or added to a favorite soup, stew or chili. 

INGREDIENTS:

2-4 wild game shanks, cut from bone

1-2 tablespoons Smokehouse Red Pepper Jerky Seasoning or seasoning of choice

1 13 ounce can full-fat coconut milk

Smokehouse Wood Chips of choice

DIRECTIONS:

Sprinkle seasoning rub on wild game shanks. Cover and refrigerate overnight. 

Remove from the refrigerator and let sit still at room temperature 30-60 minutes.

Prepare Big or Little Chief Smoker for smoking by filling smoker pan with chips of choice.

Place shanks on smoker racks leaving space between to allow for proper smoke flow. Smoke 2-3 hours, refreshing chip pan 2-3 times.

Pour half of the can of coconut milk in the bottom of a slow cooker/crock pot. Place smoked shanks into the slow cooker/crock pot and cover with the rest of coconut milk.

Slow cook on high 5-7 hours or until shank meat pulls apart with a fork.

If the shanks ball-up, they can be sliced in half or into chunks and nestled back into the coconut milk to continue cooking.

Pull cooked shanks apart or chop into chunks. Serve on a bun or add to a dish of choice.

Recipe by: Tiffany Haugen