VENISON OSSO BUCCO
We have an Angus Butcher close to our new neighbourhood. I discovered this place a couple of years ago but it wasn't convenient at the time but now that we're down the street, I'll go there frequently. The quality of the meat is top-notch, they do a great freezer selection and they an amazing selection of game meats. The last time I was there I purchased some venison shanks for osso bucco. I knew I was rolling the dice as to whether my wife would eat it (which she didn't and it was her loss, believe you me) but for 8 pieces, about a pound and half, it was $6.50 so it was hard to pass up. You can easily replace the venison for veal. Needless to say but I will, the wine I served with dinner is the wine I used for the sauce. The easiest way in the world to make sure your food is paired properly.
Provided by whatscooking
Categories Deer
Time 2h25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cook your bacon over medium high heat in a heavy bottom pot or dutch oven. Once rendered, remove the bacon but leave the fat in the pan.
- Season your venison shank on both sides with half the pepper and salt. Brown in the bacon fat on both sides for 5-7 minutes per side. Remove.
- Add carrot, celery and onion to the pan and sweat it off for about 2-3 minutes. Add your garlic and thyme and continue to sweat for another minute.
- Deglaze your pan with the wine. Let the wine simmer with the vegetables until it has reduced by half, about 10-15 minutes.
- Add the beef stock, bring to a boil and reduce to medium heat. Reduce until it about half, another 10-15 minutes. Add salt and pepper to taste.
- Add the shank and bacon back to the pot along with the tomatoes. Using the back of a spoon break up the tomatoes.
- Put a lid on the pot and put it in the oven. Let it cook in the oven for an hour.
- Take it out of the oven, remove the lid and gently turn the shanks over. Put it back in the oven without the lid for about another 45 minutes to an hour, until the meat is falling off the bone.
- Serve by spooning the liquid over the shank.
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Afifa Hashmi
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt next time.
Mr Arslan
[email protected]I'm not a big fan of venison, but I really enjoyed this dish. The sauce was so flavorful that it made the venison taste great.
Yacen Daanoune
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Louis Lafrance
[email protected]I served this dish with mashed potatoes and it was a perfect meal. The sauce was so good that I could have eaten it with a spoon.
Saykot Islam
[email protected]I made this dish in my slow cooker and it turned out great. I cooked it on low for 8 hours and the meat was fall-off-the-bone tender.
Asib Barua
[email protected]I substituted beef broth for the chicken broth and it turned out great. I also added some chopped carrots and celery to the pot.
Abu Baqar
[email protected]This dish was a bit time-consuming to make, but it was well worth it. The meat was so tender and the sauce was so flavorful.
Malik Ali
[email protected]I've made this dish several times and it always turns out great. It's a perfect dish for a special occasion.
Naeem Rose Naeem Rose
[email protected]This was my first time making osso bucco and it turned out great! The instructions were easy to follow and the dish was very flavorful.
Tania Bnga
[email protected]I made this dish for a dinner party last night and it was a huge hit! Everyone raved about how delicious it was. I will definitely be making this dish again.
Molly McCrory
[email protected]This venison osso bucco was absolutely delicious! The meat was so tender and flavorful, and the sauce was rich and savory. I will definitely be making this dish again.