Venison Osso Bucco

What’s happening folks, I am going to be honest with you but this is the first time making Osso Bucco, not just with venison but in general.

I thought I would give this dish a try because I love The Sopranos and Big T always raved about how good the Osso Bucco is.

I’m a sucker for hearty meal with rich flavours and I had a bottle of red wine that needed to be used so I thought why not.The end result was delicious.

This recipe can be made either in the oven or you can add the components to a slow cooker if you are pushed for time.

Give it a go, let me know what you think.

Roe Deer Venison shanks supplied by my friends at Castle Game


Recipe: Venison Osso Bucco


Ingredients

4 whole venison shanks 1 to 2 pinches table salt Pinch fresh ground black pepper 2 tablespoons butter 2 tablespoons olive oil 1 large onion, finely chopped 1 large carrot , finely chopped 2 medium stalks celery , finely chopped 2 large cloves garlic , finely chopped 180ml red wine 2 large fresh tomatoes, diced 900ml beef stock/broth 2 bay leaves 2 teaspoons fresh thyme

Optional: 1 to 2 tsp. cornflour 3 tablespoons chopped fresh flat-leaf parsley 1 large clove garlic (minced) 1 teaspoon lemon zest (finely grated fresh)


Method Preheat oven to 165 C.


Season the venison shanks with salt and a few twists of freshly ground pepper.


Add the butter, olive oil to a large cooking pot over medium-high heat. When the butter has stopped foaming, add the venison shanks two at a time, and brown them on all sides. Transfer the shanks to a plate/deep dish.


Reduce heat to medium, sauté the chopped onion until golden brown, add a little more butter/ olive oil if required.


Add chopped carrot/ celery and sauté until tender. Add garlic and sauté 1 minute. Stir in the red wine and deglaze the pot, get all the crunchy bits off the bottom of the pot.


Add your tomatoes, beef broth, bay leaves and thyme to pot. Return the browned shanks to the pot, along with any juices from the meat. Cover the pot and braise in the oven for 2.5-3 hours until venison is tender.


Give the shanks a little jab with a fork (it should fall away from the bone). If the venison hasn't become tender, just keep cooking it.


When the osso buco is tender, remove the shanks from the pot to a warm plate. Put the pot on your cooker and allow the sauce to reduce by half over a high heat.


If you want a thicker sauce, mix equal parts cornflour and water in a small bowl, then whisk into the sauce. Mix the parsley, garlic and lemon zest in a small bowl, this is the gremolata.


Serve the osso buco, topped with sauce and several sprinkles of the gremolata.


Sit back, grab a glass of wine and watch the Sopranos.



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