Venison Osso Buco with Tomatoes & olives

makes 8 serving

Ingredients:

- 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 tbsp olive oil
- 4 cup yellow onions--sliced
- 4 tbsp garlic--chopped
- 2 cup celery --diced
- 2 cup carrot--diced
- 3 cup plum tomatoes--diced
- 5 cup rich venison or chicken stock
- 2 1/2 cup dry red wine
- 2/3 cup nicoise or kalamata olives whole
- 2 tsp fennel seeds
- 1 tbsp fresh oregano minced or 1 tsp dried oregano
- 1 1/2 tsp fresh thyme minced or 1 tsp dried thyme
- 1 tsp serrano chile seeded and minced or 1/2 tsp red chile flakes

Garnish
- fresh herb sprigs
- lemon zest mixed--(gremolata):
- 2 tsp lemon zest --grated
-2 tsp garlic--minced
2 tbsp fresh parsley--minced


Steps:

- Preheat the oven to 176 degrees. 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 tbsp of the oil and brown the shanks on all sides.
- Remove the shanks, wipe the casserole clean and add the remaining 1 tbsp 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 ladle the hot braising liquid around.
- sprinkle with the gremolata and garnish with herb sprigs.


(: crEaTiVe kiTcHen





Roast Rack of Venison w/Creole Mustard


Ingredients

1.5kg Venison rack; or 2 small Racks; French, trim

112gr Creole mustard

112gr Fig preserves

200gr Fresh bread crumbs

3 Clove garlic; crush

90ml Olive oil

84gr Parsley; chop

30ml Olive oil

Cracked pepper and salt

Steps:

Season rack with salt and pepper.

Place in roasting pan and sear.

Remove, cool and set pan aside.

Mix mustard and preserves.

Rub meat down with mixture.

Take crumbs, season with salt and pepper, garlic, parsley, olive oil and mix.

Taste for proper seasoning and pack this on the fig and mustard loin.

Roast at 350 degrees until medium rare (125 degrees internal temp) for 30 minutes.

***IMPORTANT-Do not overcook.

This must be served medium rare or rare. Let rest.


(: crEaTiVe kiTcHen