Tuesday, January 5, 2010

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.

    5 comments:

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

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

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    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.

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

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

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