Wild Venison Osso Bucco
Ingredients
(4 servings)
4 pieces of Alpine Deer Wild Venison Osso Bucco
salt and pepper
flour, for dredging
Olive oil
1 onion
2 carrots, chopped
2 stalks celery, chopped
1 C pumpkin, cubed
1 C kumara, peeled and chopped
4 cloves garlic, minced
1 C dry white wine
2 C beef or venison stock
1 can diced tomatoes
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
zest of one lemon
Method
Remove Osso Bucco from fridge and packaging, cover lightly and allow to come to room temperature (about 30 minutes).
Season Osso Bucco with salt and pepper. Lightly dredge each piece in flour. This helps in creating a sumptuous crust and thickening the sauce later on.
Heat Olive oil in a oven proof pan on medium-high heat. Add the pieces of Venison and brown on all sides. Remove and rest the meat.
In the same pan, sauté the onion, carrots and celery until soft. Add pumpkin and kumara, continuing to cook until slightly browned. Stir in minced garlic towards the end to avoid burning.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Add stock and diced tomatoes, bringing the mixture to a gentle simmer. Stir in chopped thyme and rosemary.
Preheat oven to 170°C.
Return the Osso Bucco to the pan, ensuring they are partially submerged in the liquid. Cover with a lid or foil and place in the oven to cook for 2-3 hours or until meat is tender.
Once cooked, remove the Osso Bucco. If desired, the sauce can be reduced over medium heat to intensify the flavor. Season with salt and pepper and finish with a sprinkle of fresh lemon zest.
Arrange each Osso Bucco on a plate, spoon over some of the vegetable sauce and serve with a side of creamy polenta or mashed potatoes.
