Cervena osso bucco, new pea & sweetcorn risotto
- Osso Bucco
- 6 Cervena venison osso bucco
- 1 carrot chopped
- 2 celery sticks chopped
- 1 small red onion chopped
- 1 leek
- Salt & Pepper
- ½ cup olive oil
- ½ bottle red wine
- ½ cup tomato puree
- 1 tbsp chopped rosemary
- 1 tbsp garlic chopped
- 300 ml Venison stock (or beef)
- Risotto
- 1 Lt chicken stock
- 1 heaped tbsp parsley chopped
- 1 tsp truffle oil optional
- 1 tbsp butter
- 2 tbsp Parmesan cheese
- ¼ cup white wine
- 1 cup sweetcorn kernels
- 1 tbsp olive oil
- 1 cup peas
- ½ onion diced
- 1 cup aborio rice
- slat & pepper
Method
Osso Bucco
Season osso bucco with salt and pepper, lightly flour. Heat a large saucepan on medium, add olive oil and sear cervena on both sides to give good rich colour, remove from pan. Add the chopped mirepoix and lightly caramalise. Deglaze with red wine, reduce by 1/2, add the tomato, herbs, garlic and stock, put the osso bucco back in pan and bring to the first boil.
Cover with lid and braise in a 120C degree oven until meat is tender and pulling away from the bone, approximately 1 hour. Remove the cervena from the pan, keep covered. Puree the sauce with all the vegetables and put through a sieve, pressing to extract all juices. Place osso bucco back into strained sauce, keep warm.
Risotto
Heat casserole dish to medium heat, add olive oil, onions and sauté very well, approximately 3 to 4 minutes. Add the rice and cook for 3 minutes, deglaze with white wine, reduce. Add the hot chicken stock in one third at a time. When the rice is cooked and the liquid is absorbed remove from stove and add the blanched peas and sweetcorn, cheese, butter, seasonings and truffle oil.
To serve
Place a mound of the risotto in a deep bowl plate and place the osso bucco on top. Pour around the sauce and serve.
Servings3
INGREDIENTS
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Method Osso Bucco Season osso bucco with salt and pepper, lightly flour. Heat a large saucepan on medium, add olive oil and sear cervena on both sides to give good rich colour, remove from pan. Add the chopped mirepoix and lightly caramalise. Deglaze with red wine, reduce by 1/2, add the tomato, herbs, garlic and stock, put the osso bucco back in pan and bring to the first boil. Cover with lid and braise in a 120C degree oven until meat is tender and pulling away from the bone, approximately 1 hour. Remove the cervena from the pan, keep covered. Puree the sauce with all the vegetables and put through a sieve, pressing to extract all juices. Place osso bucco back into strained sauce, keep warm. Risotto Heat casserole dish to medium heat, add olive oil, onions and sauté very well, approximately 3 to 4 minutes. Add the rice and cook for 3 minutes, deglaze with white wine, reduce. Add the hot chicken stock in one third at a time. When the rice is cooked and the liquid is absorbed remove from stove and add the blanched peas and sweetcorn, cheese, butter, seasonings and truffle oil. To serve Place a mound of the risotto in a deep bowl plate and place the osso bucco on top. Pour around the sauce and serve. |
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