Author: Chef Mark Perrier
Venison shanks: 4 x Cross cut shanks (1.5 inches thick) OR 2 bone-in bison short ribs (2-inch cut)
Flour for dusting
1 large onion fine dice
2 carrots fine dice
EatWild is celebrating wild food in 2020 by kicking off a series of wild game cooking classes and sharing some of our favourite wild game recipes. Chef Mark Perrier, Jody Peck of Wild Northern Way and EatWild founder Dylan Eyers will be leading EatWild Cooks workshops in the coming months. The chefs will share some of their favourite recipes with you and help you develop and perfect your techniques for cooking wild foods. We curating a list of our favourite wild game recipes for you to enjoy. Please let us know how it works out!
You can find some of our favourite wild game recipes here: