Venison Osso Buco Recipes
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
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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