Tuesday, January 5, 2010

Red Deer Osso Bucco in red wine and cranberries

Red Deer Osso Bucco  in red wine & cranberry
Serves 10


  • 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
    • Good quality 70% chocolate
    For the Cranberry Sauce
    • 300 g cranberries
    • 1/2 cup water
    • 1/2 cup golden caster sugar

    • 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.


    1. ooh that looks good. I'm drooling after it and I just had my dinner. I got to make beef stew soon.

    2. Wowzers! Talking about a hearty dish to warm the cockles!

    3. I love venison stew, and you done it the perfect way without marinating the meat. Which a lot of people do with venison, and I think personal takes away from the flavour of the meat.

    4. Red deer? Seriously? This is serioudly amazing! This makes my ordinary osso buco look... well, ordinary. Stunning dish!

    5. Ooops! Typo! You do know I was trying to say "seriouSly amazing" right? I guess I was too thrown by the food.