Red Deer Osso Buco

Chunky slices of red deer shin, complete with bone and rich marrow
This tasty cut is from the hind-quarter shin. Slow braising brings out all the deep, savoury flavour of venison, and gives a wonderfully rich, glossy gravy, too.
  • Genuinely wild Scottish red deer venison
  • Speciality venison cut, on the bone for slow-cooking
  • Expertly trimmed and kitchen ready
Frozen at the peak of perfection
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1x pack Red Deer Osso Buco
£15.83 per kg
Box Contains:

  • 1 pack Red Deer Osso Buco, bone-in, 6-9 pieces (pack weight 600g)
Code: G864
2x packs Red Deer Osso Buco
£15.83 per kg
Box Contains:

    • 2 packs Red Deer Osso Buco, 6-9 pieces per pack (pack weight 600g)

Code: D1053
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional values: (Typical per 100g)
Energy: 442 kJ / 104 kcal, Fat: 1g, of which Saturates: 0g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 23.4g, Salt: 0.1g
4 x 175g (6oz) pieces Venison Osso Bucco, 110g (4oz) chopped onion, 25g (1oz) butter, 275g (10oz) chopped tomatoes, 10g (1oz) Tomato Puree, 1 tsp chopped parsley, 2 level tsp salt, black pepper to taste, 1 small clove of garlic - finely chopped, 740ml (15fl oz) stock
Melt butter in a shallow pan, add the pieces of Venison and brown on both sides until lightly coloured. Add the chopped onion and saute with the venison until lightly coloured. Add the chopped garlic, tomato puree and stock. Bring to the boil and skim. Add the chopped tomatoes. Cover and braise in the lower part of the oven at 180°C/350°F/Gas 4 for 1¬ hours until the meat begins to move away from the bone. Remove the meat and reduce the liquor, correct the seasoning. Serve the venison masked in the liquor, sprinkled with chopped parsley.

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Posted Rating Comment Company Comment
Excellent. I used the recipe online, but changed it to sweetish with a BBQ adaption rather than using the more Chrismasy herb. Beautiful, and I will be ordering it again.
Too rich for my taste. But again an interesting taste experience.
Love venison, this was good.
All my guests love my Red deer Osso Buco.
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