Venison: Venison Osso Bucco
Source of Recipe
exoticmeats.com
List of Ingredients
4 large Venison shanks (sliced 2” thick)
1 medium onion, coarsely chopped
1 clove garlic, crushed
2 oz. Butter
10 fl. Oz. Tomatoes, peeled and chopped or use a 14 oz. tin chopped Italian tomatoes
1 tablespoon tomato paste
salt and freshly ground black pepper
For the garnish, mix together:
1 clove garlic, finely chopped
2 (heaped) tablespoon freshly chopped parsley
grated rind of 1 small lemon Recipe
In a wide, thick bottomed casserole dish, fry the onions and garlic in half the butter until golden brown, then remove them to a slotted spoon. Add rest of butter and lightly brown venison pieces on both side. Pour in wine and reduce slightly before adding the onion, garlic, tomatoes, and tomato paste. Season with salt and pepper. Cover the casserole and leaves to simmer on top of stove for about 45 min. Remove lid and cook for a further 20-30 minutes until meat is tender and liquid has reduced a little.
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