Venison Osso Bucco

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.

Venison Osso Buco, Ratatouille stack and creamy mash

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.

Ingredients

  • ~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

Method:

  • 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.
Advertisements

Tagged: , , , , , , , ,

2 thoughts on “Venison Osso Bucco

  1. […] serve on it’s own, with some rice or alongside some osso bucco […]

  2. […] Venison Osso Bucco « my not so everyday cooking […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Dragon and The Phoenix

Bard's Journey into the Collective Subconscious and How It Shapes Our World

alinazen.wordpress.com/

the joy is in the journey

Achieving Business Outcome With Enterprise Architecture

Exploring how to get greater efficiency, exceptional outcome, and superior quality of service with enterprise architecture

The Italian foodie

Corner for food passionates, wine lover, enjoy the simple things

From Belly to Bacon

Curing Meats & Other DIY Food Projects

My Internet Airship

Find. Like. Post. Repeat.

Catonomics

Exploring ideas in agricultural finance

apsmitchell

Australian native plants

Don Charisma

because anything is possible with Charisma

Gastronomica

The Journal of Food and Culture

Food Stories – Helen Graves

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

The Joy of Cheese

The Place for all things cheese, fromage, and queso

amy in the middle

my colourful journey through life

Art4Agriculture Chat

Our blog will share Art4Agriculture’s journey to share stories and improve the understanding of modern farming practices so urban and rural communities can work together to ensure the health, wealth and happiness of all Australians.

Fiona Lake Australian Outback Photos & Writing

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

Farming Unlocked

Bringing Australian farmers and consumers closer together

effervescentoverflow

A virtual and literal culvert of thoughts and images

mecci - It's Shiny in here...

To wherever the truth may lead us...

Remiel

Is this rhetorical question confusing?

Melaniejoyvertalino's Weblog

Just another WordPress.com weblog

mstye

Just another WordPress.com site

Wert? Wert? Perperpbert!

Just another WordPress.com site

Clover Hill Dairies Diary

A day in the life of an AGvocate

Pants in Motion

A neglected thing.

View from a Bush Verandah

Passionate about rural Australia and the long term viability of our primary industries.

wholelarderlove

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

Farmnwife

Keepin' It Rural

Agronomy Man' blogs

Thoughts and blogs from an Agricultural College agronomy lecturer

James Sez Stuff

This is where I spill it about what's going down with this faction of the Fritz family. Read, Enjoy, Comment!

Serious Thinks Thought Here

Grown Up Blogging Platform - Same Crappy Content

adventuresincooking.com

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

Common Sense Agriculture's Blog

A rancher's perspective on agriculture, food, politics and more.

Stuart Murdoch

I use a camera; and teach others the same...

The Forest Feast

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

ELLI LUCA DESIGNS

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

This Mom's Wired

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

Inside Flipboard

The Official Flipboard Blog

La Vita Cucinare

Life Lived to Cook

Overtime Cook

Just another WordPress.com site

The Pescetarian and the Pig

Vegetarian and Seafood Recipes

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

The Mindful Foodie

Nourish your Life

%d bloggers like this: