Venison Osso Buco

Discussion in 'Food Corner' started by muddy, Nov 13, 2018.

Tags: Add Tags
  1. Jmac0501

    Jmac0501 Active Member

    Messages:
    166
    Likes Received:
    193
    Trophy Points:
    43
    Location:
    Central Iowa
    Made this again this weekend. I had some pre-cut shanks that I packaged that way when butchering last year. Super easy to pull it out and get it ready to go. Actually doubled the shanks and added some extra broth to fill the dutch oven mostly full. We didn't have any white wine in the house, so I just used extra beef broth.
    We headed off to early service at church and it was amazing my the time we got home. Just for reference for anyone wanting to try this. Don't be intimidated by tying the meat. It is all for presentation. I really don't care for a family meal, so I don't even try to tie them.

    We did use a package mix for risotto and it just wasn't' the same as making from scratch, but was still good.
     
  2. AdBot Guest Advertisement

  3. muddy

    muddy Administrator

    Messages:
    16,000
    Likes Received:
    1,778
    Trophy Points:
    113
    Location:
    20 feet up
    I'm going to try this with wild turkey thighs/drum sticks soon. Sub in chicken broth instead of beef broth, maybe tweak other thigns
     
  4. cybball

    cybball PMA Member

    Messages:
    901
    Likes Received:
    286
    Trophy Points:
    63
    Location:
    Central Iowa
    This looks fantastic. I may stop boning out those front legs and try this. Steven Rinella likes to make this on Meat Eater. Thought it looked like it was worth a try.
     

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice