Venison Shank in Rosemary-Wine Sauce

Lean and sinewy venison shank, especially from elk, benefits from a day or two of marinating. Braising the shank produces tender, succulent meat, coated with a rich satisfying sauce. (You can also use 2 or 3 smaller deer shanks instead and adjust the cooking time.) The red wine and the rosemary here hold their own with strongly flavored meat.

This recipe reheats well, so make it a couple of days in advance if you like.