Slow Cooker Venison Shanks with Gochujang and Five Spice
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCF4WOEbvkcDFDrCInJ44DXFR8OwYOvHtmnP72Pr5Vrcakf4vaNfd6pEE_cMSg1HjJoVU1xqsEE_qWggATTrHKEMWczlm7C2PvXjHUYOecMvg6FNYVonUJPPIm7uG23nn05VTWbLNayWTeZSQpVAXuNFmJtT_cSomLOY9pLiTumIIyrq09yS6ebvOgg/w400-h386/Venison%20Shanks%203.jpg)
Venison shanks are a flavourful, reasonably-priced (usually) cut of meat. They need lengthy cooking and are ideal for letting a slow cooker do all the hard work. This looks like quite a long recipe but it's actually a pretty straightforward and relaxed way to get beautifully tender meat which tastes a little different to the usual ways of flavouring venison. I've owned a number of slow cookers over the years and I wish I could say that they all behave in exactly the same way. But I can't. So the cooking time here should be treated as a reasonable, but in no way foolproof, recommendation. I've used a five spice paste to give extra depth and make things easy, but a little five spice powder could be added instead, if that's what you have. I think the gochujang works particularly well with the venison, but you could substitute a different chilli paste (maybe a smoky one) if you prefer. This should be enough for 4 people and, since it delivers some punchy flavour, is pr