Venison Osso Buco With Tomatoes~ Olives~ And
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Venison Osso Buco With Tomatoes~ Olives~ And
  Venison    Tomatoes  
Last updated 6/12/2012 1:28:30 AM. Recipe ID 63900. Report a problem with this recipe.
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      Title: Venison osso buco with tomatoes~ olives~ and
 Categories: New text im, Cooking rig
      Yield: 8 Servings
 
 
       16    Center-Cut, Meaty Venison
  :          Hind Shanks>>>
  :          Cut "Osso Buco" Style, 2
  :          Inches Thick
  :          All-Purpose Flour For
  :          Dredging
  :          Kosher Salt
  :          Freshly Ground Black Pepper
        3 TB Olive Oil
        4 c  Yellow Onions -- sliced
        4 TB Garlic -- chopped
        2 c  Celery -- diced
        2 c  Carrots -- diced
        3 c  Plum Tomatoes -- diced
        5 c  Rich Venison Or Chicken
  :          Stock
    2 1/2 c  Dry Red Wine
      2/3 c  Nicoise Or Kalamata Olives*
  :          whole
        2 ts Fennel Seed
        1 TB Fresh Oregano <> --
  :          minced
        1 ts Dried Oregano
    1 1/2 ts Fresh Thyme <> --
  :          minced
        1 ts Dried Thyme
        1 ts Serrano Chile <> --
  :          seeded and minced
      1/2 ts Red Chile Flakes
  :          Garnish--
  :          Fresh Herb Sprigs
  :          Lemon Zest Mix--(Gremolata):
        2 ts Lemon Zest -- grated
        2 ts Garlic -- minced
        2 TB Fresh Parsley -- minced
  
  Preheat the oven to 350B0F20 Dredge the venison shanks in flour and
  shake off excess. Season with salt and pepper. In a deep flameproof
  casserole or Dutch oven, heat 2 tablespoons of the oil and brown the
  shanks on all sides. Remove the shanks, wipe the casserole clean and
  add the remaining 1 tablespoon oil along with the onions, garlic,
  celery, and carrots. Saute until lightly browned. Add the tomatoes,
  stock, wine, olives and seasonings. Return the shanks to the
  casserole, scooping some of the vegetable mixture on top of them.
  
  Cover the casserole and bake for 2 hours. Uncover and cook 30 minutes
  more or until the venison is very tender. Remove the shanks and set
  aside.
  
  Strain the braising liquid and reserve the vegetables. Degrease the
  braising liquid and return it to the casserole. Over high heat, cook
  the liquid until reduced to a light sauce consistency. Return the
  meat and vegetables to the casserole and heat through. Adjust
  seasoning with salt and pepper.
  
  In a small bowl, combine the ingredients for the gremolata.
  
  Serve the venison shanks in wide-rimmed soup bowls and ladle the hot
  braising liquid around. Sprinkle with the gremolata and garnish with
  herb sprigs.
  
  Yield: 8 servings
  
  




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Recipe ID 63900 (Apr 03, 2005)

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