Wanting to get your gourmet on in the woods??? Well Chef D is here to show you how to make some delicious Venison Osso Buco over an open fire in your favorite cast iron pot!
Ingredients:
-
2lb Venison shank (seasoned with Italian seasoning salt and pepper)
-
1/4C vegetable oil
-
1C red table wine (can sav or red blend)
-
1qt beef stock
-
2C tomato sauce
-
1C pearl onion
-
1C carrot, ½” slice
-
1C celery, ½” slice
-
1/4C shallot, chopped
-
1/4C garlic, chopped or whole
-
1/2bu parsley
-
3 sprigs each: sage, thyme, rosemary
-
2ea bay leaves
Dredging flour
-
1/2C APF
-
1t salt
-
1t black pepper
-
As needed water or stock.
Directions:
-
In Dutch oven on medium heat, add 1/4C veg oil
-
Mix dredging flour ingredients together and dredge the shank evenly on all sides, shake off extra flour
-
Brown the shank evenly on all sides, about 4 minutes each side, reserve the shank
-
Saute veggies and herbs for 3-4 minutes
-
Deglaze with wine, scraping the fond
-
Add your tomato sauce and stir
-
Add your stock
-
Place your shank in the middle of the pot, liquid should come ½ way up the protein
-
Close the lid and simmer 4-6 hours. Check frequently and add liquid when needed. Turn meat every hour. The meat should pull away from the bone.
-
Enjoy!