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Rick Stein Nigella Lawson Peter Evans Iron Chef

Venison Osso Bucco with Buckwheat Polenta and Pine Mushrooms

Serves 4

Ingredients

Venison

  • 800 g trimmed venison osso bucco
  • Seasoned flour
  • 10 g butter
  • 10 ml olive oil
  • ½ 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

Mushrooms

  • ½ kg pine mushroom thickly sliced
  • Olive oil
  • ½ tablespoon butter
  • salt & pepper

Garnish

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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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