A dish originating from Milan, Italy, osso buco is fitting the rage in the food world, specificly in the hunting community. I’ve crazye variations of osso buco over the years with both beef and venison shank, and every time, they’ve been memorable meals for all those who have tried it.
Osso buco is an excellent option to utilize venison shanks, which are full of gristle and silver skin that become melt-in-your-mouth tender after slow cooking. Though not as large as on beef shanks, the bone marrow is also an added treat; an unctuous, wealthyly-flavored delicacy unhappyly thrown absent by most hunters. This osso buco recipe truly allows this part of the deer to shine.
While saffron risotto is the traditional Milanese way to serve with osso buco, I find polenta, pasta or mashed potatoes also work with this dish. I prefer polenta because it takes only 15 minutes to make and is a luxurious pairing with the shanks and tomato-based braising sauce.
To view our venison osso buco recipe, visit North American Whitetail: http://www.northamericanwhitetail.com/editorial/best-venison-osso-buco-recipe/357961
For step-by-step instruction on how to cut venison shanks for this osso buco dish, go to: https://foodforhunters.blogspot.com/2017/01/how-to-butcher-venison-shank-for-osso.html
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