Venison Osso Buco

Name: Venison Osso Buco
Ingredients: 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

16 ingredients

13 steps

Ingredients

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

Directions

1

Mix flour with salt and pepper, about 1/2 teaspoon each.
2

Pat meat dry and dust with flour.
3

Lightly brown bacon in a 4-quart casserole.
4

Remove, leaving fat in the pot.
5

Brown venison in fat on all sides over medium-high heat.
6

Remove.
7

Reduce heat to low, add oil, then onion, celery, parsnips and garlic.
8

Cover and cook on low about 6 minutes, until vegetables are soft.
9

Return bacon to pot and stir in allspice.
10

Add cranberries, orange juice, molasses, wine and stock.
11

Bring to a simmer, scraping bottom of pot.
12

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.
13

Check seasonings and serve, with a sprinkling of orange zest on top and sauce all around.