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Osso Bucco with Venison Sauce - caracookin

delascabezasJan. 26th, 2005 09:13 am Osso Bucco with Venison Sauce

With the pending arrival of my great culinary opponent, I am considering dishes. Inspired by my meal last night, I offer for your consideration:

SAUCE (DEMI GLAZE)

2 lbs. veal and venison bones, finely cut (2-4oz. pieces)
4 oz. bacon, chopped
6 oz. carrot, large dice
6 oz. celery, large dice
6 oz. onion, large dice
2 cloves garlic, minced
2 Tbsps. tomato paste
2 cups red wine
1 /2 gal. water
1 /2 cup flour
2 Tbsps. salt
1 Tbsp. thyme
1 tsp. oregano
1 tsp. basil
1 tsp. marjoram
2 each bay leafs

BRAISED VEAL SHANKS (OSSO BUCCO)

6-8 each Venison Shanks (4-6 oz. each)
1 Tbsp. salt
1 /2 cup flour
2 oz. carrot, small dice
2 oz. celery, small dice
2 oz. onion, small dice
1 qt. veal sauce or vension (see above)
1 Tbsp. olive oil
1 Tbsp. caraway seeds
1 Tbsp. lemon zest (from rind only)
1 Tbsp. parsley

(to make sauce) Brown veal bones in oven, 400°F, approx. 30-45 min. Sweat bacon in large sauce pot. Brown vegetables in same pot with bacon. Add garlic and sauté 2 minutes. Add tomato paste and sauté one minute. Add red wine and reduce. Add remainder of ingrediants, bring to a boil, reduce to a simmer and cook a minimum of 3 hrs. (the longer the better but under 24 hrs.). Add more water if neccessary to retain a minimum of one half of the original amount of water added. (In other words make sure that you will end up with at least 1 qt. of sauce after straining).
Strain above mixture and remove excess grease. Bring mixture to a boil again and add slurry of arrowroot (approx. 1 oz.) and cold water (enough to liquify) to thicken mixture. Sauce consistency should coat the back of a spoon. Reserve.
(to make venison) Dredge vension shanks in flour. Salt lightly and sear over high heat in large braizing pan coated with olive oil. Brown shanks on both sides, and cover with vegetables and brown sauce.
Place in 375°F oven, covered, and cook until fork tender (approx. 1 1 /2 hrs.). Remove any excess grease and place on serving dish. Serve garnished with coarsely chopped zest, caraway and parsley.

3 comments - Leave a commentPrevious Entry Share Next Entry

Comments:

From:gefiltebitch
Date:January 26th, 2005 10:33 am (UTC)
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your fancy deer sauce doesn't scare me, bernie.
From:delascabezas
Date:January 26th, 2005 11:01 am (UTC)

in the words of yoda - you should be

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you are talkin about hitting me with one of the cuter (and better tasting) little animals out there, so what can i do but top it with TWO cute animals in ONE DISH!

::cue maniacal organ music::

+ = DELISH!
From:gefiltebitch
Date:January 26th, 2005 11:47 am (UTC)

Re: in the words of yoda - you should be

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i'm just gonna be there for a long weekend, ya know. i'm not planning on making stock or demiglace or anything that takes 43243289 hours.

my dish will be easy and delicious. like me!