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Recipe
Venison Osso Bucco with Farroto and Dried Plum Salsa Seca Recipe
Serves 6
American
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3543g | |
| Calories 2340 | |
| Calories from Fat 737 | 31% |
| Total Fat 84.69g | 106% |
| Saturated Fat 39.5g | 158% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 6017mg | 251% |
| Potassium 2918mg | 83% |
| Total Carbs 101.61g | 27% |
| Dietary Fiber 9.5g | 32% |
| Sugars 47.7g | 32% |
| Protein 9.6g | 15% |
Ingredients Convert Measures
- OSSO BUCO
- 6 Cerveva Venison Osso Bucco wrapped in thinly sliced smoked bacon
- 1 Leeks
- 1 White Onion
- 1 Carrots
- ½ Bunch of Celery
- 1 Bay Leaf
- 1 Bulb of Garlic, skin removed, cloves separated
- 1 Bunch each of Thyme and Sage
- ½ tsp. Black Peppercorns
- 6 c. Red Wine
- 3 TB Butter, divided
- Salt and Pepper
- Grapeseed Oil
- 4 cups Veal Stock, or Chicken Stock
- FAROTTO
- ¾ c. EVOO
- 2/3 c. Chopped Onion
- 2 ½ c. Farro
- ¾ c. White Wine
- 6 c. Vegetable Broth
- 2 Chopped Cloves of Garlic
- 3 Tb. Chopped Italian Parsley
- 2 Tb. Unsalted Butter
- DRIED PLUM SALSA SECA
- 1 c. Dried Plums
- ½ c. Toasted Chopped Walnuts
- 1 Tb. Chopped Parsley
- 2 c. Madeira
- 2 tsp. Red Wine Vinegar
- 2 tsp. Extra Virgin Olive Oil
Directions
- FOR OSSO BUCO
- Cut the vegetables into large mirepoix, which are ½ inch pieces. Place the osso bucco into a deep baking dish and cover with the mirepoix vegetables, bay leaf, garlic, herbs and peppercorns. Cover with the red wine and place in the refrigerator for 12 hours.
- Preheat the oven to 250º-300º F. Remove the osso bucco from the red wine and pat them dry with a paper towel. Pour the wine through a strainer and reserve the vegetables. Place the wine into a pan and reduce by half.
- Season the osso bucco generously with salt and pepper. Place a skillet over medium-high heat. When the pan is hot, add the grapeseed oil and sear the osso bucco on all sides. Be very careful not to burn them because the color it is difficult to distinguish because of the red wine.
- Place the seared osso bucco into a roasting pan and cover with the mirepoix vegetable dice and aromatics. Then pour the reduced red wine on top. Cover with the veal stock and place the roasting pan in the oven. Cook for 2 to 3 hours until tender at no more than a simmer. If the osso bucco are allowed to boil, they will be tough, no matter how long they are cooked! At this point they may be cooled and stored in their liquid for up to 3 days, then gently re-heated when ready to serve.
- FAROTTO
- In a high-sided heavy pan over medium heat, sauté onions and garlic in ½ cup of olive oil until soft. Add farro and stir to coat with oil. Add wine and cook until evaporated. Begin ladling in hot broth, stirring frequently. Let farro absorb the broth before adding the next ladle of broth. Continue cooking for approximately 20 mins until grains are soft yet chewy inside. Remove farroto off the heat. Stir in butter, parsley, and remainder of olive oil.
- SALSA SECA
- Place dried plums in a sauce pan and cover with Madeira. Put on very low heat for 30 mins to reconstitute plums and reduce Madeira to syrup. Strain plums from Madeira, reserving syrup. Chop plums. Place in a mixing bowl. Add walnuts, Madeira syrup, vinegar, olive oil, adjusting with salt and pepper. Mix in chopped parsley just before serving.
- TO SERVE
- When ready to serve, make the accompanying recipe for the farroto. Re-heat the osso bucco and remove them from the cooking liquid, discard the vegetables. Place the cooking liquid into a pan and reduce slightly. Place a generous spoonful of the farroto down in a bowl and place a osso bucco on top. Cover with the reduced sauce and top each osso bucco with a hefty amount of the salsa seca.
