Full Recipe

Venision Osso Bucco

Venison Osso Bucco

From now onwards as the weather gets cooler, our stallholder Deidre usually has packs of venison shin pieces which are great for slow cooked dishes – the meat is always meltingly tender.

  • ‚Ä®‚Ä®Ingredients:
  • I allow 2-3 pieces of shin per person as they’re smallish.
  • 1-2 chopped onions
  • 2 sticks celery
  • 1 diced carrot
  • 3-4 slices of bacon
  • 3 cloves crushed garlic
  • 2 tbsps flour
  • Salt and pepper
  • Bouquet garni
  • Orange rind
  • Beef stock
  • Red wine

Method

Heat a little oil in a heavy casserole pot and brown the venison in batches if necessary.

Set the meat aside. You may need to add a little more oil to the pot and then add the chopped onions, sticks of chopped celery, diced carrot and slices of bacon which you’ve diced. Soften and brown a little then add the cloves of crushed garlic.

Return the venison to the pot and stir in the 2 tbsps of flour. Season with a little salt and pepper.

Add a piece of orange rind and a bouquet garni made by tying together fresh parsley, thyme and some bay leaves.

Cover with a 50/50 mix of good quality beef stock and red wine – my estimate is about 2 cups of each.

Cover the pot and cook in the oven at 160C for 3 hours. Check after 2 hours to see that there’s still enough liquid. Add a bit more if necessary. Near the end of the cooking time, taste and adjust the seasoning if necessary.

Serve on mashed potatoes or fettuccine. Sprinkle the venison with a mix of finely chopped parsley, 2-3 cloves of finely chopped garlic and a small amount of orange zest (optional).