As with all great Italian recipes, there is often a name that is associated with a meal that is made in a hundred different ways across the country.
Each region adds it’s own unique spin to the recipe, but if you search hard enough, you may find where it originated from. In this case, it is oft cited that the original recipe is Osso Bucco alla Milanese.
While traditionally made with Veal, I had the opportunity to stop at the Bass River Reds Venison Farm last weekend where I picked up some lovely pieces of osso bucco. I then modified the cooking style and ingredients to best suit the wonderful flavour of the meat.
What is missing from this recipe is the usual level of stewed vegetables that make up many osso bucco recipes as I plan to serve this with a Ratatouille Stack.
Note: I know I said I don’t want to put posts up until after I have cooked and photographed them, but due to a change in plans for the way my weekend was meant to pave out, I will be cooking in a foreign kitchen and will not be able to access the net beyond my phone’s capabilities until late Saturday night or early Sunday morning. Thus, I will place the recipes up live now and will return to remove this message and add the photos (along with any further notes or modifications) over the weekend.
- ~800 g trimmed Venison Osso bucco
- seasoning Flour
- 1 flat tablespoon Chestnut Flour
- 1 flat tablespoon Plain Flour
- 1 pinch salt
- 1 pinch black pepper
- 10 g Butter
- 10 ml Olive Oil
- ½ tablespoon Garlic
- 1 large Onion diced
- 2 (blood) oranges cut into 6 large pieces each*
- 150 ml chicken stock
- fresh Thyme leaves
- fresh Oregano leaves
- fresh Sage leaves
- 2 Bay leaves
- 150 ml Veal demi glace
- Venison osso bucco is ussually provided as longer pieces than traditional veal cuts, either ask the butcher to cut them in half, or you can use a (clean stainless steel blade) hacksaw to cut them in half
- Place oil and butter in fry pan.
- Coat the end of the venison pieces in seasoning flour, place them in the fry pan and seal. Then brown all over.
- Once cooked, place in baking tray.
- In a fry pan cook olive oil, diced onion and garlic.
- Add quartered, chopped orange pieces.
- Add chicken stock, the fresh leaves, bay leaves and veal demi glace.
- Cook, then pour over baking tray of Osso Buco.
- Place tray in moderate oven for about 1.5hours.
Variations and Notes:
- If blood oranges are not in season or are difficult to come by, substitute normal oranges and add a glass of blood orange juice instead. The juice is usually available at most delicatessens or markets.