Recipe: Smoked Elk Shank Baked Beans

by
posted on June 1, 2019
elkshankbakedbeans_lead.jpg

Many hunters have fueled their days in the field with a big batch of homemade beans. In most camps, the rich, high-protein beans would be considered comfort food. Some recipes use bacon, or a big, old ham bone to enhance the broth that the beans cook in, which adds to the layers of flavor.

Big-game hunters that have not tried shank need to discover the value of this underrated cut of meat. Often looked at with disdain, shanks are held together with bands of silver tissue that most equate to tough, chewy meat. However, when the shanks are cooked at a low temperature for a long period, the silvers become collagen and gelatin, which are extremely tender and flavorful.

A batch of beans can be cooked with shanks from deer, elk, moose, bison or wild boar. To enhance the shanks and the final bean product, try curing and smoking the hocks first. The ham-like flavor and large portions of meat are sure to entice more hunters to covet the shanks from their next harvest.

Plain or smoked shanks can be slow cooked with beans for hours to produce a great dish. This recipe can be made the old-fashioned way, but with the popular new Instant Pot, you can make homemade beans, with all the flavor, in a fraction of time compared to slow cookers or baking. The Instant Pot works on the same premise as a pressure cooker, but is more intuitive with built-in functions and pre-programmed cooking applications.

Ingredients
• 2 lbs. cured, smoked elk shank
• 1 lb. dried navy beans
• 6 cups water
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 3 cups tomato sauce (25 oz. can)
• ½ cup blackstrap molasses
• ¼ brown sugar, packed
• 2 tablespoons Worcestershire sauce
• 1 tablespoon mustard powder
• 1 teaspoon freshly ground black pepper

Directions
1. Rinse beans and put them in a large bowl. Add enough water to cover them by two inches, and let them soak overnight, then rinse.
2. Combine shank, beans, water and salt in an Instant Pot. Pressure cook on high for 20 minutes. Allow the pot to naturally release for at least 20 minutes. Once depressurized, pour the beans and shanks, and any remaining liquid in a bowl. Remove the shank pieces and cube them. Set aside.
3. Select the Sauté function on the Instant Pot, add the oil, and sauté the onions for 3-5 minutes, until lightly browned and tender.
4. Add the cubed shank, beans, tomato sauce, molasses, brown sugar, Worcestershire sauce, mustard and pepper. Stir well, replace the lid, and Pressure Cook on high for 10 more minutes. Allow the pot to release naturally for at least 30 minutes. The beans are now ready to serve or can be put away to take to hunting camp.

To smoke shanks, use Hi Mountain Buckboard Bacon Cure and follow the directions. One tablespoon of the cure mixture per pound of meat will prepare the shanks within three to four days for the smoker. Smoke at 200°F until the internal temperature of the shanks reaches 130°F. A Camp Chef SmokePro makes it easy to smoke with controlled temperatures, as there are built-in probes to monitor the internal heat, without having to open the lid.

Latest

LEDE M&P FPC In 10Mm
LEDE M&P FPC In 10Mm

First Look: Smith & Wesson M&P FPC in 10mm Auto

Smith & Wesson Brands, Inc. has released its M&P FPC chambered in 10mm Auto. This long-anticipated and even longer-requested, optics-ready 10mm FPC (Folding Pistol Carbine) utilizes a blowback design and is equipped with three, 15-round double-stack M&P M2.0 pistol magazines.

Field Tested: Nosler Whitetail Country

Renowned for its firearms, accessories, ammunition and bullets, Nosler recently broke with tradition and introduced an economical line of ammunition designed for deer hunters. How does it stack up? Read on.

First Look: Real Avid Smart-Torq Fixed Limiter Torque System

Real Avid has unveiled a new lineup of fixed torque limiters, the most precise and technically advanced torque limiters designed for serious DIY gun enthusiasts and professional gunsmiths alike.

Recipe: Creamed Venison and Peas

Brad Fenson creams together peas and venison in this wild-game take on a British classic.

Airport Conversation Leads to Wildlife-Related Charges

CDFW officers catch a pair of poachers after overhearing them on a plane.

NRA Files Lawsuit Challenging Colorado’s Excise Tax on Firearm and Ammunition Sales

On March 31, the National Rifle Association of America (NRA), together with the Firearms Policy Coalition, Second Amendment Foundation, Colorado State Shooting Association, Magnum Shooting Center and an NRA member, filed a lawsuit challenging Colorado’s 6.5-percent excise tax on the retail sale of firearms, firearm precursor parts and ammunition.



Get the best of American Hunter delivered to your inbox.