Actually, Jon's recipe will work for most any part of the deer that needs some extra tenderizing during the cooking process. It is obviously a great Osso Bucco recipe but would work for a shoulder blade roast, any leg roast, sections of ribs, the neck parts, etc.
Actually, Jon's recipe will work for most any part of the deer that needs some extra tenderizing during the cooking process. It is obviously a great Osso Bucco recipe but would work for a shoulder blade roast, any leg roast, sections of ribs, the neck parts, etc.
Absolutely George! 100% spot on. I threw beef short ribs in the pot too and they were fall off the bone tender also.
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