Venison Osso Bucco served with Parmesan Risotto - Premium Game

Ingredients

• Venison Osso Bucco
• 100ml Canola oil
• 2 x 500g Premium Game venison osso bucco
• Salt and Pepper to season
• 8 Shallots - peeled
• 10 Cloves of garlic - peeled
• 1 Carrot - peeled, medium diced
• 1 Stick of celery, medium diced
• 2 Anchovy fillets - chopped
• 2 Bay leaf
• 1 Stick fresh rosemary
• 1 Small bunch fresh thyme
• 500ml Red wine
• 350ml Beef stock
• 1 tin cherry tomatoes
• 100g Kalamata olives
• 30ml Canola oil
• ½ Onion - fine dice
• 3 Cloves of garlic - finely chopped
• 100ml White wine
• 1.5 cups Arborio rice
• 500ml Chicken stock
• 30g Butter
• 150g Parmesan cheese - grated
• Salt and pepper to taste