This venison osso buco recipe is a new, tasty way to prepare tender venison hams without having to grind or cube the meat.
While my preferences when it comes to venison tend to run to cube steak, backstrap (too bad the whole deer isn’t backstrap) and ground meat, there are ways the hams can be prepared without grinding or cubing them in order to help tenderize the meat. This venison osso buco recipe is a personal favorite. It requires considerable prep time, but is worth every bit of the effort.
Ingredients
- 2 tablespoons olive oil
- 3 pounds venison roast, cut from the bone in piece 1 ½ inches thick
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- ½ cup dry white wine
- 1 (15-ounce) can tomatoes in juices, drained and chopped (reserve ½ cup juice)
- 1 (14-ounce) can beef broth or equivalent made using beef base and water
- 1 teaspoon beef base (in addition to 14-ounces just mentioned)
- ½ teaspoon basil
- ½ teaspoon rosemary
- ¼ teaspoon thyme
- 2 bay leaves
Heat one tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the venison in batches and brown. Remove to a platter or plate and season with salt and pepper.
Heat the remaining oil and sauté the onion, carrot and celery, stirring occasionally until softened—about three minutes. Stir in the wine and cook until almost evaporated. Add the tomatoes, reserved juice, broth, beef base and herbs.
Return the venison to the Dutch oven and bring to a boil. Cover, reduce heat and simmer until fork tender (two to three hours). Remove the lid the final thirty minutes to allow the sauce to thicken. Taste and adjust seasonings if necessary.
Top with chopped fresh parsley and a minced garlic clove or two and serve with rice or pasta. This hearty main dish will serve six to eight people.
Venison Cookbook: From Field to Table
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Veteran cookbook authors Jim and Ann Casada share 400 field- and kitchen-tested recipes, along with dozens of sauces and marinades, that span the spectrum of venison cookery. From traditional favorites to gourmet and ethnic specialties, this is a complete cookbook with recipes for choice cuts and ground venison, soups and stews, sausages and jerky, and meatballs and chilis, along with offerings for slow cooker, casserole dish, and grill.
