Venison Osso Bucco served with Parmesan Risotto
Experience the flavors of Venison Osso Bucco with Parmesan Risotto, a premium game dish perfect for special occasions. Shop now for high-quality ingredients.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.premiumgame.co.nz.
Ingredients
- 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 1/2 cups Arborio rice
- 500ml Chicken stock
- 30g Butter
- 150g Parmesan cheese - grated
- Salt
- pepper
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