Red Deer Osso Bucco in red wine and cranberries

Red Deer Osso Bucco  in red wine & cranberry

Serves 10

Ingredients:

• 1200g Red Deer
• 1 Bottle good red wine  

(I used a bottle of 2008 Saint Joseph made just from Syrah Grapes that has a dark rich fruity flavour and goes well with game)

• 20 assorted mini onions or shallots 

(I had a basked full left over from Christmas and love these in stews - you could just as well use a couple of big red or white onions chopped coarsely)

• Dozen closed mushrooms
• 3 cloves garlic - chopped finely.
• Bay Leaf
• Sweet smoked paprika powder
• 3/4 pt beef stock
• Splash of red wine vinegar
• Bay Leaf
• Butter & Olive Oil
• flour, salt & pepper for dusting

Optional:

• Good quality 70% chocolate

For the Cranberry Sauce

• 300 g cranberries
• 1/2 cup water
• 1/2 cup golden caster sugar

Method:

• To make the cranberry sauce first wash the cranberries (and pick out any dodgy looking ones) and combine with the sugar and water in a pan over a medium heat. Simmer until the cranberries have split and it has become "jammy".

• Peel the mini onions and fry in them in the butter in a large oven proof pan until starting to caramelise.

• Add quartered mushrooms and the garlic and cook gently while preparing the Osso Bucco:

• Heat a heavy pan over a medium heat with olive oil

• 3 or 4 pieces at a time dust the Osso Bucco in flour and seasoning and fry until golden brown, transfer to the casserole pan - do this for all the Osso Bucco adding more oil as it is taken up by the meat.

• De-glaze the pan with half the wine and add to the casserole.

• Add the rest of the wine, stock, smoked paprika, bay, half the cranberry sauce and vinegar and bring to a simmer.

• Check seasoning - and adjust to your taste.

• Pop the casserole into a slow oven (or I guess a slow cooker would work just as well) and leave for at lease 4 hrs or over night.

To serve:

• Check seasoning and adjust as necessary.
• As an option you can grate a quantity of good 70% chocolate intro the sauce and stir in.
• Serve with creamy mashed celeriac and sweetheart pointy cabbage and a dollop of cranberry sauce.