VENISON OSSO BUCO

Venison Osso Buco image

Provided by Florence Fabricant

Time 2h

Yield 4 servings

Number Of Ingredients 16

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Ingredients

1/4 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
1/2 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

Steps:

Mix flour with salt and pepper, about 1/2 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.
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.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 24 grams, Fiber 7 grams, Protein 113 grams, SaturatedFat 10 grams, Sodium 1445 milligrams, Sugar 13 grams, TransFat 0 grams