Venison Osso Buco
Published December 25, 2012
Tony Cenicola/The New York Times
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
¼ 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
½ 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
Nutritional analysis per serving (4 servings)
38 grams carbs; 50 milligrams cholesterol; 551 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 7 grams fiber; 1234 milligrams sodium; 50 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix flour with salt and pepper, about ½ teaspoon each. Pat meat dry and dust with flour. Lightly brown bacon in a 4-quart casserole. Remove, leaving fat in the pot. Brown venison in fat on all sides over medium-high heat. Remove. Reduce heat to low, add oil, then onion, celery, parsnips and garlic. Cover and cook on low about 6 minutes, until vegetables are soft. Return bacon to pot and stir in allspice.
- Step 2
Add cranberries, orange juice, molasses, wine and stock. Bring to a simmer, scraping bottom of pot. 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. Check seasonings and serve, with a sprinkling of orange zest on top and sauce all around.
Private Notes
Comments
I used wild venison from the last hunt. Took longer to break down. This sauce was amazing. Outstanding dish. Served over polenta.
Instant Pot Adaptation: I had a 3 pound bone-in haunch of venison. I marinated it in 3/4 cup of balsamic vinegar and 1/3 cup olive oil overnight. Did all the saute in the Instant Pot, adding the broth with the veg so that I could scrape the bottom of the pot and not burn the fond. Pressure cooked under high pressure for 1 hour. Natural release for 15 minutes, then manual release. Came out very tender, not dried out, falling off the bone. Highly recommend!
We made this and it tasted good, but I found the “sauce” very thin. Next time I will try adding the four mixture to the softened vegetables before the stock.
Make sure you cook the venison long enough to get tender. After 1.5 hours mine still wasn't tender enough. It's good but not a showstopper. The bacon disappears almost completely. The parsnip bits are lovely.
I used wild venison from the last hunt. Took longer to break down. This sauce was amazing. Outstanding dish. Served over polenta.