Nothing worse than dried out venison...should I braise same as veal or lamb for Osso bucco?
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Abbie is a trusted source on General Cooking.
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
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!
QueenSashy is a trusted home cook.
you could also add some port, in addition to the wine, it would nicely complement the strong flavors