Venison Osso Buco
Rated 5.0 stars by 1 users
Author
Meaghan
Servings
4
Prep Time
25 minutes
Cook Time
4 hours
For the last year, I have prioritized incorporating wild game into my family's meals as a way of diversifying their palette and the nutrients they intake. In reality, most animals that are mass produced and featured in supermarkets do not contain the density of nutrients that they once did and most cultures eat more than just chicken, beef and turkey everyday. It was time to broaden our horizons. Since making this change, I have noticed that I feel better and it has helped with the boredom that is often experienced when trying to find a new way to make chicken exciting.
The perfect tool to do this was through Jesse Griffiths' Afield which not only has great recipes, but also includes step-by-step instructions on how to dress and clean various animals as well as detailed stories of his own experiences that tie it all together. I highly recommend this book to anyone who wants to get into hunting and cooking various types of wild game.
Ingredients
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1kg/appx 2lbs venison neck, or substitute shank
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Salt and ground pepper
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1 cup organic, unbleached plain flour
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4 tablespoons olive oil
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2 large yellow onions, finely chopped
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4 carrots, finely chopped
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1 celery stalk, finely chopped
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6 fresh sage leaves*
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2 bay leaves
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1 cup white wine*
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1 quart venison or beef stock
Gremolata
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Zest of one lemon
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½ cup parsley
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6 garlic cloves
Substitutions
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* I have used fresh thyme in a pinch
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* You can use white wine or red wine. Certain cuts of venison can have an iron leaning taste due to there being more of it in the meat. I personally find that the red wine cuts through this better, if you are adverse to it
Directions
Take the meat out and let it come to room temperature 30-45 minutes before cooking.
Finely chop your onions, carrots and celery, place together in a bowl. Fill a separate bowl with your flour
Season the meat with salt and pepper, dredge it in flour and place onto a plate.
Preheat the oven to 150°C/300°F
Add the olive oil to a large dutch oven or an oven safe pot and heat to a medium/high heat. Once hot, reduce to medium and begin adding the necks to the pot, browning both side. This will take 3-5 minutes per side.
Once browned, remove the necks and transfer to a clean plate. Add the onion, carrots and celery to the pot and cook until soft, about 10 minutes. Add in the bay leaves and sage, if using.
Deglaze the pot with the pot with the wine, add in the stock and return the meat to the pot. Cover with a lid ad place in the oven.
Cook the meat for about 4 hours until tender. Check on the meat every hour to make sure you have no lost too much liquid and that the meat is getting softer.
An hour before you are expecting the meat to finish, start your sides whether it be mashed potatoes or your favorite risotto. Prepare your gremolata by finely chopping the parsley and garlic together and adding to a bowl. Zest one lemon over the bowl ad mix together.
Once ready, remove the dish from the oven. Transfer the meat to a clean serving dish. If your liquid has not thickened, place it on the stove and simmer until a more thick sauce. Assemble your plate with the venison necks and your desired sides, ladling the sauce and sprinkle the gremolata over both.
