1tablespoonunsalted butterfor thickening the sauce (optional)
Instructions
Season the venison shank aggressively with salt and pepper, then put in a vacuum sealed bag with the birch syrup and black walnut liquor.
Seal the bag, making sure to use the moist option if available, to avoid sucking out any liquid. Mush the bag around in your hands to distribute the marinade, then refrigerate for two days, and as many as three. To cook the shank, sous vide at 180 for 8 hours, then remove the bag, drain the liquid and reserve.
Smoke the shank at 200 degrees for 2 hours, then remove and transfer to a saute pan with the reserved braising liquid. Heat the liquid until simmering, adding the butter.
Spoon the liquid continually over the venison shank, glazing it with the juices in the process.
Continue spooning and cooking the shank until almost all of the liquid has evaporated, and the shank is lacquered and glorious, then serve.
Notes
Cooking in the oven
This is a great way to use sous vide with wild game cooking. If you don't have a vacuum sealer, you can marinate the shanks in a zip top bag and braise them with a splash of stock in a slow oven instead of cooking in a water bath.