Venison Osso Bucco Food

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VENISON OSSO BUCO



Venison Osso Buco image

Provided by Florence Fabricant

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 16

1/4 cup flour
Salt and black pepper
4 pieces venison shank cut for osso buco, about 3 pounds, or 2 pounds venison shoulder for stew, in 2-inch chunks
3 ounces smoked bacon, coarsely chopped
1 tablespoon extra virgin olive oil
1 medium red onion, chopped
1 stalk celery, chopped
2 parsnips, chopped
4 cloves garlic, minced
1/2 teaspoon ground allspice
1 cup fresh cranberries
Juice and grated zest of 1 navel orange
1 tablespoon molasses
1 cup dry red wine
1 cup beef stock
4 sprigs fresh thyme

Steps:

  • Mix flour with salt and pepper, about 1/2 teaspoon each. Pat meat dry and dust with flour. Lightly brown bacon in a 4-quart casserole. Remove, leaving fat in the pot. Brown venison in fat on all sides over medium-high heat. Remove. Reduce heat to low, add oil, then onion, celery, parsnips and garlic. Cover and cook on low about 6 minutes, until vegetables are soft. Return bacon to pot and stir in allspice.
  • Add cranberries, orange juice, molasses, wine and stock. Bring to a simmer, scraping bottom of pot. Return meat to pot, baste with sauce, top with thyme, cover and cook on low until meat is fork-tender, about 1 hour, basting a few times. Check seasonings and serve, with a sprinkling of orange zest on top and sauce all around.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 24 grams, Fiber 7 grams, Protein 113 grams, SaturatedFat 10 grams, Sodium 1445 milligrams, Sugar 13 grams, TransFat 0 grams

VENISON OSSO BUCCO



Venison Osso Bucco image

We have an Angus Butcher close to our new neighbourhood. I discovered this place a couple of years ago but it wasn't convenient at the time but now that we're down the street, I'll go there frequently. The quality of the meat is top-notch, they do a great freezer selection and they an amazing selection of game meats. The last time I was there I purchased some venison shanks for osso bucco. I knew I was rolling the dice as to whether my wife would eat it (which she didn't and it was her loss, believe you me) but for 8 pieces, about a pound and half, it was $6.50 so it was hard to pass up. You can easily replace the venison for veal. Needless to say but I will, the wine I served with dinner is the wine I used for the sauce. The easiest way in the world to make sure your food is paired properly.

Provided by whatscooking

Categories     Deer

Time 2h25m

Yield 2 serving(s)

Number Of Ingredients 12

8 venison shanks (approximately 1 1/2 lbs)
100 g smoked bacon, finely diced
1 carrot, finely diced
2 celery ribs, finely diced
1 medium onion, finely diced
6 garlic cloves, minced
1 cup red wine (full bodied)
1 cup low sodium beef broth
1 (24 ounce) can plum tomatoes (San Marzano style)
3 -4 sprigs fresh thyme
4 tablespoons black pepper
2 teaspoons salt

Steps:

  • Preheat oven to 350.
  • Cook your bacon over medium high heat in a heavy bottom pot or dutch oven. Once rendered, remove the bacon but leave the fat in the pan.
  • Season your venison shank on both sides with half the pepper and salt. Brown in the bacon fat on both sides for 5-7 minutes per side. Remove.
  • Add carrot, celery and onion to the pan and sweat it off for about 2-3 minutes. Add your garlic and thyme and continue to sweat for another minute.
  • Deglaze your pan with the wine. Let the wine simmer with the vegetables until it has reduced by half, about 10-15 minutes.
  • Add the beef stock, bring to a boil and reduce to medium heat. Reduce until it about half, another 10-15 minutes. Add salt and pepper to taste.
  • Add the shank and bacon back to the pot along with the tomatoes. Using the back of a spoon break up the tomatoes.
  • Put a lid on the pot and put it in the oven. Let it cook in the oven for an hour.
  • Take it out of the oven, remove the lid and gently turn the shanks over. Put it back in the oven without the lid for about another 45 minutes to an hour, until the meat is falling off the bone.
  • Serve by spooning the liquid over the shank.

OSSO BUCO



Osso Buco image

Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 18

1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest

Steps:

  • Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
  • For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
  • In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
  • In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
  • Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
  • Remove and discard bouquet garni from the pot.
  • Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

OSSO BUCO



Osso Buco image

Provided by Anne Burrell

Time 3h25m

Yield 4 to 6 servings

Number Of Ingredients 17

6 osso buco, tied equatorially with string
Kosher salt
Extra-virgin olive oil
1 large onion, coarsely chopped
2 celery ribs, coarsely chopped
1 fennel bulb, coarsely chopped
3 cloves garlic, smashed
Pinch crushed red pepper
3/4 cup tomato paste
2 cups dry white wine
3 bay leaves
1 fresh thyme bundle
Gremolata, recipe follows
1 orange, zested
1/4 cup finely chopped fresh parsley leaves
1 small clove garlic, minced
2 tablespoons freshly grated horseradish

Steps:

  • Season the osso buco generously with salt.
  • Coat a wide, flat pan generously with olive oil. Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides.
  • In a food processor puree the onion, celery, fennel, and garlic to a coarse paste. When the osso buco is well browned on all sides, remove from the pan and reserve. Ditch the excess oil from the pan and add a little new oil and bring to a high heat. Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well. Do not skimp on this step - it will take awhile, and that's ok. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes. Add the wine and reduce by half.
  • Preheat the oven to 375 degrees F.
  • Return the osso buco to the pan. Add water so the liquid becomes even with top of the meat. Taste the liquid and season with salt if needed. Add in the bay leaves and thyme bundle. Bring the liquid to a boil, cover, and put the whole pan in the oven.
  • Cook the osso buco for 1 hour. Pull the pan out of the oven and check the liquid level and the seasoning. Add more liquid, if needed, return the pan to the oven, and cook for another hour.
  • Remove the lid and cook for 30 minutes. Remove the pan from the oven, remove the osso buco, and hold on a serving platter. Skim the fat off the surface of the sauce, if needed. Taste the sauce and adjust seasoning.
  • Remove the string from the osso buco. Serve the osso buco with sauce spooned over. Garnish with Gremolata. Serve with a demitasse spoon to scoop out the marrow.
  • Combine all ingredients in a small bowl.

OSSOBUCCO



Ossobucco image

This classic veal recipe provides the staple for a magnificent Italian Sunday lunch

Provided by Ruth Watson

Categories     Dinner, Main course

Time 2h45m

Number Of Ingredients 10

10g packet dried porcini
6thick cut veal shin bone, complete with marrow. Ask your butcher for hind quarter shin bones (about 4cm thick), as they're meatier and more tender than the front ones
a small handful of plain flour , seasoned
50g unsalted butter
3 tbsp olive oil
1large carrot , diced
1large celery stick, trimmed and diced
200ml dry white wine
225ml tomato sugocasa or passata
1 tsp Marigold Swiss vegetable bouillon powder dissolved in 250ml/9fl oz hot water

Steps:

  • Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
  • Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
  • Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
  • Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
  • Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

Nutrition Facts : Calories 383 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.15 milligram of sodium

TRADITIONAL OSSO BUCO



Traditional Osso Buco image

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

Provided by PICKLEDPOSSUM

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 4

Number Of Ingredients 13

2 pounds veal shanks, cut into short lengths
¼ cup all-purpose flour
¼ cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
⅔ cup dry white wine
⅔ cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
½ cup chopped fresh flat leaf parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

Steps:

  • Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
  • Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
  • In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g

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