the salt pork into chunks and render
it down in a pan until it's crispy like bacon.
Split the venison
shank into 2 large pieces, and then chop the venison ham meat and shank
into large chunks. Add the venison to the salt pork
in the pan and brown the meat, about 10 minutes. While browning, add the garlic
powder, chile flakes and sprinkle with salt and pepper. Next, add 2 tablespoons of the flour to the meat and mix it in to form a sort of gravy
. Remove the meat and set it aside.
Add the oil, butter
and remaining 4 tablespoons flour to the empty pan and cook over medium heat to form a roux. Stir, and allow the roux to cook until it changes color from tan to brown.
Add the beef stock and 2 cups water to the roux
and bring it to a boil. Then add in the venison meat and cook it for 5 to 10 minutes, until the meat is three-quarters of the way cooked. Finally, add in the potatoes, oregano, peppercorns, bay leaves, carrots, celery
. Cook this until the meat falls off the shank bone, about 1 hour.