Braise low and slow for tender fall-off-the-bone awesomeness! Our Osso Buco has a ton of meat and the bone marrow is intact. Sear on both sides until golden brown. Cover with stock and finish in the oven at 300F for about 2 to 3 hours.
Lean and full of flavor. These are the perfect size. Antelope is still my favorite but these are going to be a repeat purchase.
First time we bought this it came out very tender after 7 hours in the slow cooker. This purchase wasn't the same. After 7 hours, it was still tough. An additional 3 hours in the slow cooker had it falling off the bone and better, but still not as good as our first time purchase. Not satisfied.
They were awesome!!!
Wonderful venison and sausage. VERY pleased with customer service and delivery
Simply melt in our mouths prepared in the classic Italian manner!