level: easy

Preparation time: 2 hours

The Artemonte fallow deer shank is a fantastic piece with which we can make a broth that we will get a lot of use out of. The day we cook the broth, we will have a delicious lunch, using that broth to prepare a noodle or rice soup. This soup with a bit of boiled and chopped egg, a bit of shredded fallow deer shank meat, and even some fried bread croutons, is a fantastic dish, especially for the cold winter.

But we cannot stay there alone. The broth that we have left over, we will use it to make fantastic croquettes with the meat of the fallow deer shank, which we will bring you in the next publication.

We will still have plenty of broth, nothing better than freezing it in small containers, and using that broth to flavor other recipes, such as meat stews, potato stews, rice dishes, etc. Instead of putting water, we put this broth and our preparation will fill us with flavor.

As you can see, with a simple broth, everything we can do, so let’s get to work and I’ll explain how to make it.

Ingredients

To prepare the fallow deer hock broth recipe we will need the following ingredients:

2 fallow deer hocks
2 ham bones
4 carrots
1 turnip
1 leek
3 or 4 celery sticks
A generous handful of chickpeas
Salt
For the soup, fine angel hair noodles and boiled eggs

Recipe preparation

Soak the chickpeas the night before and take the two fallow deer shank out of the freezer to thaw.
The next morning we will start by peeling the vegetables and chopping them.
We put the vegetables in the pressure cooker.
Add the ham bones and the fallow deer hocks.
Finally, we drain the chickpeas and add.
Add the water to make the broth to the pressure cooker and bring to the heat, uncovered the pot.
When the broth begins to boil, we cover the pressure cooker and put number 2.
When our pot begins to whistle, we calculate between 30 minutes to 45 minutes.
When the steam indicator goes down, and we can open the pot, we open it and rectify the salt if necessary.
We take out the ham bones and the fallow deer hocks on a tray. We booked.
In a casserole we put a little previously strained broth as you see in the video.
Add the eggs to cook and the noodle.
Let simmer until the noodle is tender. Add a little chickpeas from the large pot and a little shredded meat.
Peel and chop the eggs. We add to the noodles.

Conclution

With this recipe we have solved, with a first elaboration such as the broth, several recipes. First of all, we have the broth to prepare that delicious soup with which we have finished this recipe.

Secondly, do not forget the croquettes that we are going to bring shortly, do not miss them.

And, thirdly, we have broth to freeze with which we can make many recipes, from soup for other days, to enriching and flavoring other recipes as I mentioned before.

The broth comes out dark, not because of the fallow shank, but because of the ham bones. If we want to obtain a whiter broth, we will change the ham bones to salty white bones. I made the broth with ham bones because all the ham that we used from those bones went, along with the fallow deer hock, to the dough for the croquettes.

We can make this recipe with fewer fallow deer hocks, one unit instead of two, or with more fallow deer hocks, depending on the amount of broth we want to obtain. The good thing about these pieces of fallow deer hock is that Artemonte presents it to us individually packaged, which makes it much easier for us in the kitchen.