Venison Osso Buco Recipe
|Venison Osso Buco Recipe|
8 1 inch thick slices of deer hind shank
2 Tbs. olive oil
1 Tbs. butter
1 large onion-chopped
3 carrots finely sliced
3 celery stocks-cubed
3 garlic cloves crushed
1 cup game stock( or low sod. beef stock)
1 can diced Italian 'maters( tomatoes)
1 cup white wine
2 bay leaves
pepper to taste
1 lemon zest
1/4 cup chopped parsley
In a casserole. brown shank slices over HIGH heat in the olive oil and butter. Set aside
In the same casserole, gently cook the veggies for 3-5 minutes, over med. heat without browning them.
Add meat slices and remaining ingredients, except the lemon zest and parsley.
Simmer over low heat until the meat is tender, approx. 45 min- 1 hour.
Season to taste and add lemon zest and parsley
Serve immediately, accompanied with a risotto or brown rice.