Serves 4
Prep time 25 minutes
Cook time 3.5 hours
Venison Osso Bucco Method
Preheat your oven on fan forced to 150 deg C
Prep the ingredients.
Heat a medium pan to a high heat, season the venison osso buco with salt and pepper and a drizzle of oil. Add to the hot pan and seal both sides giving a nice caramelised colour to the meat. Remove from the pan and repeat until all the venison pieces are sealed. Set aside.
Heat an oven proof dish on the stove top to a medium high heat. Add a little oil and add the peeled shallots, garlic cloves, diced carrot, celery and lightly brown.
Now add the chopped anchovies, bay leaf, rosemary and thyme, stir through then add the red wine and reduce by half. Add the tinned cherry tomatoes and beef stock. Now place the sealed venison into the dish and add any resting juices. Add the kalamata olives and bring to a simmer. Ensure the meat pieces are submerged into the sauce
.
Cover with a lid and place into the oven. Cook for 3.5 hours until the meat is tender and coming away from the bone.
Pamesan Risotto Method
Prep the ingredients.
Add the chicken stock to a pot and place onto the stove top and bring to a simmer.
While the stock is heating, place a larger pot onto a medium heat and add the oil. Add the chopped onion and garlic and cook for 3-4 minutes until translucent, try not to colour.
Add the rice and cook in the onion and garlic for another minute.
Add the white wine and boil until it has reduced. Now add a ladle of the hot chicken stock and stir using a wooden spoon until the stock has reduced, then add another ladle, continue stirring and repeat adding ladle by ladle until the rice is just cooked. This should take 20 minutes of adding stock and stirring.
Remove from the heat and add the butter and grated parmesan, stir through until the cheese has melted into the rice. Serve immediately
Gremolata (optional)
1 small bunch fresh parsley
1 clove of garlic, minced
½ lemon , zest only
Method
Wash the parsley under cold running water and shake dry. Chop with a sharp knife until finely chopped. Add the minced garlic and lemon zest and mix through. Sprinkle over the osso buco.
