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Venison Osso Buco with Orange & Bay Red Cabbage & Chestnuts

Venison Osso Buco with Orange & Bay Red Cabbage & Chestnuts


By Mela Baldock
17, September 2020

Twinkling kitchen lights with windows steaming beckon you in, the smell of dinner coming from the oven, warmth thawing your frosty fingertips. Winter stews and casseroles with their rich, earthy flavours from slow-cooked sweet onions and aromatic bay are the perfect dish to warm us at this time of year. 

A pot so heavy it takes all your might to remove from the oven. Filled with promise. Deep walnut brown gravy with meat and bones submerged below, ready to be gnawed and slurped. This is food that waits patiently for you, blipping away in the cavity of the oven adding the final ingredient, time. 

Ingredients 

500g Venison Osso Bucco

zest of 2 oranges

3 bay leaves

2 cloves

A handful of cooked chestnuts

2 onions, diced

3 chopped cloves of garlic

3 litres Pure beef stock, hot

A sprig of rosemary

1 red cabbage, cut into wedges

1 tbsp of wildflower honey

Salt and pepper

Method

Preheat the oven to 150C.

Generously season the venison osso bucco. In a heavy based saucepan, caramelise the venison until golden brown, then remove from the pan and set aside. Into the pan add the onions and cook down until they are translucent. Then add the garlic and cook off for around 5 minutes. 

To the pan ddd the bay leaves, rosemary, chestnuts, red cabbage and orange zest, cook for further 5 minutes. Then add the venison back to the pan along with the honey and half the stock. Bring the pan to the boil, then add the rest of the stock and place the pan into the oven. 

Gently slow cook in the oven for around 4 hours, or until the sauce has thickened and the meat is soft and tender. You may need to top up the liquid. 

Serve hearty portions of the venison osso bucco alongside creamy mash. 

Venison Osso Buco Recipe

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