Venison Osso Bucco | Recipies from Charleston, SC Restaurants | Charleston Restaurants | Charleston
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Cooking tools:
- Dutch oven
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Wooden spoon
- Tongs
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Plate
- Serving platter
Ingredients
- 6 Cerveva Venison Osso Bucco, wrapped in thinly sliced smoked bacon
- 1 Leek
- 1 White Onion
- 1 Carrot
- ½ bunch Celery
- 1 Bay Leaf
- 1 bulb Garlic, skin removed & cloves separated
- 1 bunch each Thyme & Sage
- ½ tsp Black Peppercorns
- 6 cups Red Wine
- 3 tbsp Butter, divided
- Salt
- Pepper
- Grapeseed Oil, to taste
- 4 cups Veal Stock or Chicken Stock
- 1 cup dried Plums
- ½ cup toasted chopped Hazelnuts
- 1 tbsp Parsley, chopped
- 2 cups Madeira Wine
- 2 tsp Red Wine Vinegar
- 2 tsp Extra Virgin Olive Oil
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