Best 3 Venison Osso Buco Recipes
Indulge in the exquisite flavors of venison osso buco, a culinary masterpiece that combines the richness of venison shanks with a symphony of aromatic vegetables, herbs, and a luscious red wine sauce. This delectable dish is a testament to the culinary traditions of Italy, where slow cooking techniques coax out the tender essence of the venison, resulting in a fall-off-the-bone experience. As you savor each succulent bite, you'll be transported to the heart of Tuscany, surrounded by rolling vineyards and the rustic charm of Italian countryside.
The recipes provided in this article offer a diverse range of culinary interpretations, each capturing the essence of venison osso buco while adding unique twists to tantalize your taste buds. From the classic preparation using traditional Italian ingredients to contemporary variations incorporating bold spices and exotic herbs, these recipes cater to every palate. Whether you prefer a robust dish with a deep red wine sauce or a lighter version featuring a vibrant gremolata, you'll find inspiration and guidance within these pages. So, prepare to embark on a culinary journey that will leave you craving for more.
VENISON OSSO BUCO
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Mix flour with salt and pepper, about 1/2 teaspoon each. Pat meat dry and dust with flour. Lightly brown bacon in a 4-quart casserole. Remove, leaving fat in the pot. Brown venison in fat on all sides over medium-high heat. Remove. Reduce heat to low, add oil, then onion, celery, parsnips and garlic. Cover and cook on low about 6 minutes, until vegetables are soft. Return bacon to pot and stir in allspice.
- Add cranberries, orange juice, molasses, wine and stock. Bring to a simmer, scraping bottom of pot. Return meat to pot, baste with sauce, top with thyme, cover and cook on low until meat is fork-tender, about 1 hour, basting a few times. Check seasonings and serve, with a sprinkling of orange zest on top and sauce all around.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 24 grams, Fiber 7 grams, Protein 113 grams, SaturatedFat 10 grams, Sodium 1445 milligrams, Sugar 13 grams, TransFat 0 grams
OSSOBUCCO
This classic veal recipe provides the staple for a magnificent Italian Sunday lunch
Provided by Ruth Watson
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 10
Steps:
- Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
- Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
- Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
- Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
- Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).
Nutrition Facts : Calories 383 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.15 milligram of sodium
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.
Tips:
- To make the perfect venison osso buco, start by choosing high-quality venison shanks. Look for shanks that are meaty and have a good amount of marbling.
- Browning the shanks before braising them is an important step that helps to develop flavor. Be sure to brown the shanks well on all sides.
- Use a good quality red wine for the braising liquid. A full-bodied red wine with a lot of flavor will help to enhance the flavor of the venison.
- Add plenty of vegetables to the braising liquid. Vegetables like carrots, celery, and onions will help to add flavor and depth to the dish.
- Simmer the osso buco for at least 2 hours, or until the meat is fall-off-the-bone tender.
- Serve the osso buco over mashed potatoes, rice, or polenta. A simple green salad is a great accompaniment.
Conclusion:
Venison osso buco is a delicious and hearty dish that is perfect for a cold winter night. The venison shanks are braised in a flavorful red wine sauce, and the meat is fall-off-the-bone tender. Serve the osso buco over mashed potatoes, rice, or polenta, and enjoy a meal that is sure to impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
