Red Deer Osso Bucco in red wine & cranberry
Serves 10
Ingredients:
- 1200g Red Deer
- 1 Bottle good red wine
- 20 assorted mini onions or shallots
- 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.
