Red Deer Osso Buco
Those deep venison flavours come to life
- Natural wild Scottish red deer
- Cut from the meaty hind quarter shin only, containing rich marrowbone
- Fully trimmed and ready to cook in your kitchen
Price per kg:
Deep and rich venison flavours are beyond compare. The bold tastes of this venison are thanks to the shin cut with the central bone piece. Slow cook for the ultimate casserole.
Osso Buco (literally 'the bone with the hole') is filled with buttery marrow too, which enriches your homemade gravy during cooking.
1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 180°C-160°C / Fan 160°C-140°C / Gas 4.
2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.
3. Add the liquid
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.
4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.
5. Test the meat
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter, basting as you go.
Insert a meat fork it should slide in and out easily.
Or simply take a piece out and taste it.
Allow a total cooking time between 1¼ hrs, or until tender.