Ingredients
Wild’n’Free venison osso bucco pieces, Wild’n’Free game broth, flour, tomato sauce, tomato paste, white wine, carrots, onions, garlic, rosemary, celery stalk, salt, pepper, olive oil, fresh parsley, green beans.
How to cook
- Lightly dust Osso Bucco pieces with flour, sear them in a pan till brown, and arrange them in a baking dish with a lid
- Use the same pan to sauté onions, garlic, carrots, celery stalks, then add tomato sauce and paste, and pour the mix over the Osso Bucco pieces
- Pour in broth, white wine, and add fresh rosemary sprigs
- Place the baking dish into the oven at 180-200°C (350-390°F) for at least 3 hours, occasionally checking if there is enough liquid to cover the meat at all the times (if necessary, add more broth)
- Wait until the meat becomes tender and falls off the bone
- In the same pan, sauté green beans
- Before serving, sprinkle with fresh parsley
Serve with baked green beans. Best paired with a good Malbec.
Enjoy your meal!
Product used: Venison Osso Bucco