NZ Venison Osso Buco

NZ Venison
Osso Buco

4 EA @ 8 OZ. ( 2 LB. PKG)
Regular price $29.00 Sale

 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.

Recipe

Fossil Farms Venison Osso Buco

Venison Osso Buco

Download printable .pdf file here.

Ingredients
4 lbs. Fossil Farms Venison Osso Buco
Salt & pepper
2 tbsp. butter
2 tbsp. olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
3/4 cup red wine, preferably Burgundy/Pinot Noir or Zinfandel
14.5 oz. can of diced tomatoes, drained (or 2 fresh tomatoes, diced)
2 medium celery stalks, finely chopped 2 large garlic cloves, finely chopped
4 cups beef broth
2 bay leaves
2 tsp. fresh thyme
cornstarch (optional)

Gremolata
3 tbsp. chopped fresh flat-leaf parsley
1 tsp. finely grated fresh lemon zest
1 large garlic clove, minced

Directions
Preheat oven to 325F. On the stovetop, heat a braiser or large pot over medium-high heat. Season osso buco with salt and pepper. Add butter and olive oil to pot, then, working in small batches, brown osso buco on both sides. Remove browned osso buco to a platter. Reduce heat to medium and saute onion until golden brown, adding a little more butter/olive oil if necessary. Add carrot and celery and saute until tender. Add garlic and saute 1 minute (don’t let it burn). Add red wine and deglaze the pot by scraping up the crusty bits with a wooden spoon or spatula. Add tomatoes, beef broth, bay leaves, and thyme to pot. Return the osso buco to the pan along with any accumulated juices.

Cover the pot and cook in the 325F oven until meat is tender, at least 4-6 hours. When tender, a fork or knife will easily pierce the meat and separate it. If meat is not tender, just keep cooking. There is no such thing as tough osso buco, just osso buco that hasn't been cooked enough.

When the osso buco is tender, remove them from the pot onto a warm platter. Reduce the remaining pan juices by about half on the stovetop over high heat. If necessary, the sauce can be thickened with a water and cornstarch slurry or beurre manie (softened butter and flour mixture).

Prepare gremolata by mixing together parsley, garlic and lemon zest in a small bowl.

Serve osso buco topped with sauce and gremolata. Osso buco goes well with “white” creamy sides such as risotto, polenta, bean puree, or simply creamy mashed potatoes.

TIP: I find braised dishes are even better when allowed to “rest” overnight. The meat is more tender and the flavors have blended. If possible, make a day in advance, store overnight in the refrigerator, then reheat when ready to serve.

 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.

Recipe

Fossil Farms Venison Osso Buco

Venison Osso Buco

Download printable .pdf file here.

Ingredients
4 lbs. Fossil Farms Venison Osso Buco
Salt & pepper
2 tbsp. butter
2 tbsp. olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
3/4 cup red wine, preferably Burgundy/Pinot Noir or Zinfandel
14.5 oz. can of diced tomatoes, drained (or 2 fresh tomatoes, diced)
2 medium celery stalks, finely chopped 2 large garlic cloves, finely chopped
4 cups beef broth
2 bay leaves
2 tsp. fresh thyme
cornstarch (optional)

Gremolata
3 tbsp. chopped fresh flat-leaf parsley
1 tsp. finely grated fresh lemon zest
1 large garlic clove, minced

Directions
Preheat oven to 325F. On the stovetop, heat a braiser or large pot over medium-high heat. Season osso buco with salt and pepper. Add butter and olive oil to pot, then, working in small batches, brown osso buco on both sides. Remove browned osso buco to a platter. Reduce heat to medium and saute onion until golden brown, adding a little more butter/olive oil if necessary. Add carrot and celery and saute until tender. Add garlic and saute 1 minute (don’t let it burn). Add red wine and deglaze the pot by scraping up the crusty bits with a wooden spoon or spatula. Add tomatoes, beef broth, bay leaves, and thyme to pot. Return the osso buco to the pan along with any accumulated juices.

Cover the pot and cook in the 325F oven until meat is tender, at least 4-6 hours. When tender, a fork or knife will easily pierce the meat and separate it. If meat is not tender, just keep cooking. There is no such thing as tough osso buco, just osso buco that hasn't been cooked enough.

When the osso buco is tender, remove them from the pot onto a warm platter. Reduce the remaining pan juices by about half on the stovetop over high heat. If necessary, the sauce can be thickened with a water and cornstarch slurry or beurre manie (softened butter and flour mixture).

Prepare gremolata by mixing together parsley, garlic and lemon zest in a small bowl.

Serve osso buco topped with sauce and gremolata. Osso buco goes well with “white” creamy sides such as risotto, polenta, bean puree, or simply creamy mashed potatoes.

TIP: I find braised dishes are even better when allowed to “rest” overnight. The meat is more tender and the flavors have blended. If possible, make a day in advance, store overnight in the refrigerator, then reheat when ready to serve.

Customer Reviews

Based on 9 reviews
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H
Harlan Chemers

They were awesome!!!

J
Jeannette Anderson
Christmas dinner celebration

Wonderful venison and sausage. VERY pleased with customer service and delivery

J
Jessica Nielsen
Osso Buco

Simply melt in our mouths prepared in the classic Italian manner!

S
Stacy Brodsky

Enjoyed
Will purchase again

L
Lorraine Sgammato

These were absolutely delicious, so tender