All questions

Venison vs veal shanks for Osso bucco

Nothing worse than dried out venison...should I braise same as veal or lamb for Osso bucco?

asked by The Thyme Savor almost 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
3 answers 813 views
aargersi
aargersi

Abbie is a trusted source on General Cooking.

added almost 4 years ago

The cook will be low and slow, with lots of broth and or wine and or other liquid in the pot, yes? In that case I wouldn't worry about dry venison, though I would be generous with the fat I use to brown it first (and I would likely go duck fat or bacon fat) and because venison is a strongly flavored meat I would use strong flavors throughout, red wine and juniper, rosemary and leeks and shallots, parsnips and fat organic carrots, like that

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
The Thyme Savor
added almost 4 years ago

Oh yes, we'll be generous with wine & bacon fat! Appreciate your excellent points. Had to place order online for antelope loins for a catering client & needed 4 xtra lbs to meet min. requirements so thought the venison osso buco would be fun to try for New Years at the beach. Will send results!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
QueenSashy
QueenSashy

QueenSashy is a trusted home cook.

added almost 4 years ago

you could also add some port, in addition to the wine, it would nicely complement the strong flavors

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52