Venison Osso Bucco served with Parmesan Risotto

List of Ingredients

100ml Canola oil
2 x 500g Premium Game venison osso bucco
Salt and Pepper to season
8 Shallots - peeled
10 Cloves of garlic - peeled
1 Carrot - peeled, medium diced
1 Stick of celery, medium diced
2 Anchovy fillets - chopped
2 Bay leaf
1 Stick fresh rosemary
1 Small bunch fresh thyme
500ml Red wine
350ml Beef stock
1 tin cherry tomatoes
100g Kalamata olives

Cooking 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.

Please note orders for pre Christmas delivery close on the 19th December. However if you are rural delivery your order needs to be to us by 6am Thursday 14th December.Orders placed after these dates will be dispatched from the 9th January 2024! 

Stay In The Loop

Be the first to know about exclusive offers.

Sign up and enjoy 10% off your first order plus go in the monthly draw to win a Butchers Choice Box valued at $99.