Cervena venison osso bucco, shallots & sweet potato
- Osso Bucco
- 6 x150 g Cervena venison osso bucco
- 50 ml olive oil
- 700 ml Venison stock (or beef)
- 700 ml Apple juice
- 2 Fresh bay leaf
- 1 sprig Fresh rosemary
- 3 sprigs fresh thyme
- 2 cups shallots Peeled
- Kumara
- 600 g sweet potato peeled cut into 1 inch cube
- 2 lemon juice and micro plane zest
- 1/4 cup Flat leaf parsley picked & chopped
- 100 g Salted butter
- 30 g Baby capers rinsed & chopped
- Pepper
- To serve
- Watercress
Osso Bucco
Season the osso bucco with salt & pepper and brown of in a preheated fry pan with some olive oil until caramelised all over. Remove the venison to a plate and in the same pan brown off the shallots for 3-4 minutes then set aside for use later.
Pour off any residual oil place the pan back on the heat and deglaze with the apple juice. Place the browned venison back into the pan along with the meat stock and herbs. Place a tight fitting lid onto the pan and place into a preheated 120ºc oven and cook slowly for 4 hours, lift the lid and pour in the shallots and allow to cook for a further 30 mins or until the meat voluntarily falls away from the bone.
For extra richness but not necessary, remove the osso bucco and the shallots carefully from the pan and keep hot, place the pan of braising juices on a high heat on the stove top and reduce until they become rich and glossy. At this point add the meat and shallots back to the pan and glaze the meat, reserve aside in a hot place aside in a hot place until ready to serve.
Kumara
Place the kumara cubes into a steamer sprinkle with a little salt (Bamboo steamers are great for this) steam until tender and the kumara slips of the tip of a paring knife when checked.
To serve
Spoon the osso bucco into serving bowls with the shallots and plenty of the braising juices, garnish with the cubes of kumara, place some picked watercress on top and serve.
In a separate pot gently melt the butter, add in the lemon juice and zest, capers and parsley along with a few grinds of pepper, toss the kumara into the butter mix and serve immediately.
Chefs note
This is a truly unforgettable, rich and comforting meal that will satisfy the most hearty of appetites to the most refined and discerning palates. The key to a successful dish here is patience….a long slow cooking process will allow the prominent connective tissue to dissolve and create that lip smacking sauce that makes you want to sink back in your chair and slowly savour.
Servings4
INGREDIENTS
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Osso Bucco Season the osso bucco with salt & pepper and brown of in a preheated fry pan with some olive oil until caramelised all over. Remove the venison to a plate and in the same pan brown off the shallots for 3-4 minutes then set aside for use later. Pour off any residual oil place the pan back on the heat and deglaze with the apple juice. Place the browned venison back into the pan along with the meat stock and herbs. Place a tight fitting lid onto the pan and place into a preheated 120ºc oven and cook slowly for 4 hours, lift the lid and pour in the shallots and allow to cook for a further 30 mins or until the meat voluntarily falls away from the bone. For extra richness but not necessary, remove the osso bucco and the shallots carefully from the pan and keep hot, place the pan of braising juices on a high heat on the stove top and reduce until they become rich and glossy. At this point add the meat and shallots back to the pan and glaze the meat, reserve aside in a hot place aside in a hot place until ready to serve. Kumara Place the kumara cubes into a steamer sprinkle with a little salt (Bamboo steamers are great for this) steam until tender and the kumara slips of the tip of a paring knife when checked. To serve Spoon the osso bucco into serving bowls with the shallots and plenty of the braising juices, garnish with the cubes of kumara, place some picked watercress on top and serve. In a separate pot gently melt the butter, add in the lemon juice and zest, capers and parsley along with a few grinds of pepper, toss the kumara into the butter mix and serve immediately. Chefs note This is a truly unforgettable, rich and comforting meal that will satisfy the most hearty of appetites to the most refined and discerning palates. The key to a successful dish here is patience….a long slow cooking process will allow the prominent connective tissue to dissolve and create that lip smacking sauce that makes you want to sink back in your chair and slowly savour. |
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