Venison Osso Buco

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

  1. muddy

    muddy Administrator

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    First off.... dont use a hand saw to try and make fine cuts thru the bone. Get serious.[​IMG]

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  3. muddy

    muddy Administrator

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    Ossu buco is a classic Italian dish where you use front or back shanks, usually from a calf. I'm using Hank Shaws recipe out of "Buck, Buck, Moose" and it was pretty easy, though I think you should double actual prep time.

    Gitcha some shanks, tie them, cut them.[​IMG][​IMG]

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  4. muddy

    muddy Administrator

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    Prep the other basic stuff. [​IMG]

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  5. muddy

    muddy Administrator

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    Set over for 300° and preheat

    Salt, pepper, flour the shanks and brown[​IMG]

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  6. muddy

    muddy Administrator

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    When brown set aside and saute the onion, carrot, celery, and shrooms.

    Then add

    1 cup white Wine
    1 cup stock (I use beef)
    28 oz crushed tomato
    1 teaspoon dried thyme
    1 teaspoon dried oregano
    2 bay leaves
    Lemon zest

    Bring to light boil and then add the shanks, dip em good to cover. Bake that action for 2-4 hours to your desired tenderness. Since I'm using a 5 year old buck I'm looking at 4 hours.[​IMG][​IMG]

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  7. muddy

    muddy Administrator

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    Going to do 3 sides....

    Basic cheesey Risotto rice
    Basic cheesey polenta
    Artisan asiago cheese bread

    I'll let you know how it goes in 5 hours, but smells solid. [​IMG][​IMG]

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  8. Sligh1

    Sligh1 Administrator Staff Member

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    I LOVE a cooking show or recipe plan that starts with power tools!!!!!!!!! :eek::D
     
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  9. muddy

    muddy Administrator

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    The dog didnt learn new words during prep time, but she certainly tucked tail when I got upset at my Wicked bone saws ability to not cut quickly.

    The saws all was way better.
     
  10. JNRBRONC

    JNRBRONC Moderator

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    Would my chainsaw work if I subbed vegetable oil for the bar chain oil? :p
    Just kidding, I have a sawz all.
    Looking good, I need to dig through the freezer and see if I can find any shanks from the last side of beef we had butchered. Might work on the "ox tail" cut, too.
     
  11. muddy

    muddy Administrator

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    Bet it would!!
     
  12. Jmac0501

    Jmac0501 Active Member

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    Glad to see you trying it! You'll enjoy.
    I used a hand saw one time only.... broke out the sawzall after that. This year I pre-cut everything and packaged it ready to go.

    You'll definitely be best off towards that 4 hour mark with a mature buck. Your kids' deer you could get by with around 3 hours.
     
  13. muddy

    muddy Administrator

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    Trying to figure out how to tie the string properly, was a total PITA! Next time might just cut them thin and not tie.
     
  14. Jmac0501

    Jmac0501 Active Member

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    I didn't even try. Fall off the bone was good, in my opinion. I think the tie is mostly for presentation, which goes out the window at my house.
     
  15. muddy

    muddy Administrator

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    2.5 hours down, 1.5 to go

    Added some garlic salt.[​IMG]

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  16. muddy

    muddy Administrator

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    The cheesey Risotto and Polenta are finished. They are delicious![​IMG]

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  17. muddy

    muddy Administrator

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    Holy crap that's good..

    If you told me that you could cook venison and make it taste like calf, or lamb, I'd punch you in the throat .[​IMG][​IMG][​IMG]

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  18. Jmac0501

    Jmac0501 Active Member

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    and... This recipe is why I will never bone out another shank! Outside of fighting with the handsaw, and figuring out how to tie the meat... It's not really all that complicated or time consuming to make.
     
  19. DannyBoy

    DannyBoy Well-Known Member

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    Looks good pal. I usually bone out the shanks for pressure canning meat. We have a couple solid dishes we make from that. But this I will have to try.

    If only I could harvest a deer...

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  20. muddy

    muddy Administrator

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    Once I got the saws all out, the main problem was solved.
     
  21. BDAHMS

    BDAHMS Be here Now

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    This looks legit! I am going to make this with the front legs of my next deer. Well done -mouth is watering reading that post!
     

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