4pieces of venison osso buco aka cross-cut shank(wild deer or ethically farmed deer)
flour, seasoned with salt and pepper - to dust the meat with
olive oil
2onions, diced
1large carrot, diced
2celery sticks, diced
1garlic cloved, sliced
1sprig of thyme
1bay leaf
2tbsptomato paste
500mlwhite wine
1litrechicken stock (hot)
salt and pepper for seasoning
Instructions
On a large plate, dust the venison pieces with seasoned flour.
In a large casserole dish, over high heat, add a splash of oil and fry the venison pieces until nice and browned (don't over-crowd them in the pan so maybe do in batches).Please them on a plate and set aside.
Turn the heat down and add a little more oil then the onion, celery, carrot and garlic. Season and cook until soft - approx. 5 mins.Add the thyme, bay leaf and tomato purée and stir for a further 2 minutes
Return the venison to the casserole dish and pour in the wine. Reduce by a third then add the hot stock.Simmer for 2 hours, or until the meat is tender