Red Deer Osso Buco
- Natural wild Scottish red deer
- Expertly hand cut in our Inverurie butchery
- Fully trimmed and ready to cook in your kitchen
Price per kg:
Osso Buco (literally 'the bone with the hole') is filled with buttery marrow too, which enriches your homemade gravy during cooking.
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 1¼ 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.