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Confit of Shank and Shoulder

Confit of Shank and Shoulder
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Ingredients

Confit of Shank and Shoulder

Deer shank and shoulder
Mixed spices: salt, garlic, hot peppers, coriander, pepper
180
mL duck fat
3
whole garlic cloves
2
sprig rosemary

Sauce

Diced tomatoes
Deer broth
Concentrated meat stock
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Directions

Step 1

Season the shoulder and shank with the mixed spices. Put the meat, the rosemary, the garlic and the duck fat in vacuum bags. Vacuum-pack the bags and put them in a large pot filled with boiling water. Cook for 4 hours.

Step 2

Remove the bags. Keep the cooking juice and refrigerate. Once it’s solidified, remove the layer of fat and keep only the broth.

Step 3

Preheat oven to 375°F

Step 4

Put the pieces of meat in a large cast-iron saucepan and pour the sauce over it. Cook in the oven at 375°F for 40 minutes. Baste regularly with the sauce.

Step 5

Combine an equal quantity of diced tomatoes, concentrated meat stock and beef broth. Stir with a hand mixer.

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