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http://www.lifestylefood.com.au/recipes/462/venison-osso-bucco-with-buckwheat-polenta-and-pine-mushrooms

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Venison Osso Bucco with Buckwheat Polenta and Pine Mushrooms

Ingredients

  • Venison

  • 800 g trimmed venison osso bucco

  • seasoned flour

  • 10 g butter

  • 10 ml olive oil

  • 0.5 tablespoon garlic

  • 1 large onion diced

  • 2 blood oranges cut into large pieces

  • 150 ml chicken stock

  • fresh thyme leaves

  • 2 bay leaves

  • 150 ml veal demi glace

  • Polenta

  • 1 l water

  • 200 g buckwheat polenta

  • 50 g butter

  • grated parmesan

  • Mushrooms

  • 0.5 kg pine mushroom thickly sliced

  • olive oil

  • 0.5 tablespoon butter

  • salt & pepper

  • Garnish

  • gremolata

Method

  • 1.

    Place oil and butter in fry pan.

  • 2.

    Roll venison pieces in flour, place them in the fry pan and brown all over.

  • 3.

    Once cooked, place in baking tray.

  • 4.

    In a fry pan cook olive oil, diced onion and garlic.

  • 5.

    Add quartered, chopped orange pieces.

  • 6.

    Add chicken stock, fresh thyme, bay leaves and veal demi glace.

  • 7.

    Cook, then pour over baking tray of Osso Buco.

  • 8.

    Place tray in moderate oven for about 11/2hours.

  • 9.

    In a fry pan saute trimmed, sliced mushrooms.

  • 10.

    Add pepper and stir.

  • 11.

    To make polenta, boil water.

  • 12.

    To water, add a pinch of salt and whisk polenta in.

  • 13.

    Turn heat down and cook for 20 minutes.

  • 14.

    Then add butter and grated parmesan.

  • 15.

    To serve, place venison osso buco pieces on a plate, pour sauce over. Add mushrooms.

  • 16.

    Place canels of polenta on the side.

  • 17.

    Garnish with gremolata.

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