Venison Osso Bucco

Venison Osso Bucco served over garlic and bacon mashed red potatoes.
This leg shank is what most people would grind into hamburger...oh no my friends, this is one of Nature's greatest gifts to you if you cook it properly.
#amazing #forktender #bambitastesgreat

Looks like a party on a plate to me.

Nice!

So what’s the recipe and especially cook temp and time?

I love traditional Osso Bucco

I had Lamb Osso Bucco last night actually.

I've not eaten osso bucco. Purchased and grilled a shank cut from beef once testing different cuts- meat and good flavor but incredibly tough and sinewy. I have to think this is a slow cook situation. It looks amazing.

Yea....Osso Bucco is traditionally slow cooked....always as far as I know because of the raw toughness of it.

Looks good Jon.

Bet it tastes as good as it looks.

.

#1 Save leg shanks from your deer
Cut 6 peeled carrots into 1" pieces
Cut 6 stalks of celery into 1" pieces
Cut 1 or 2 sweet onions into quarters
Separate a head of garlic cloves and cut them in halves
1 Heaping Table spoon of tomato paste
3 bay leaves
Several shakes of Worcestershire sauce
1 can of beef broth
1 cup or 2 of cheap red wine
You want enough liquid to cover about half way

Coat the shanks in flour and brown them in oil to get color not cook them
Remove to a plate
Add vegetables, and tomato paste to the oil and cook for a few minutes
Put shanks in and cover with veggies
Add the wine and broth to about half way
Slow cook this in a covered baking dish for about 5 hours at 325 degrees. Low and slow is the secret to break down the connective tissues and make the meat fork tender.
Check for liquid after 3 or 4 hours and add more if needed
Serve over polenta or mashed potatoes

This was before covering it and going in for the 5 hour nap.

Excellent! Thanks

I’m gonna try it with some kind of shank (Venison, Beef, Lamb)

And what after dinner cigar?

.

Just an Acid Kuba Kuba Jay. Too cold and windy to enjoy it though...

Yummy!

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.