Serves: 3 Preparation: 30 mins Time to cook: 1 hour
6 Cervena venison osso bucco cuts
salt & pepper
flour
½ cup olive oil
1 carrot, chopped
2 celery ribs, chopped
1 small red onion, chopped
1 leek
½ bottle red wine
½ cup tomato puree
1 tbsp rosemary, chopped
1 tbsp garlic, chopped
300 mls of venison or meat glaze
1 tbsp olive oil
½ onion, finely diced
1 cup aborio rice
¼ cup white wine
1 lt chicken stock
1 cup new peas
1 cup sweetcorn kernels
2 tbsp parmesan
2 tbsp butter
1 heaped tbsp chopped parsley
salt & pepper
1 tsp truffle oil (optional)
Season Cervena osso bucco with salt and pepper, lightly flour. Heat a large saucepan on medium, add olive oil and sear the Cervena on both sides to give a good rich color. Remove from pan, add the chopped mirepoix and leek and lightly caramalise. Deglaze with red wine, reduce by 1/2, then add the tomato puree, herbs, garlic and meat stock. Put the osso bucco back in the pan and bring to the first boil. Cover with lid and braise in a 120 ̊C oven until meat is tender and pulling away from the bone, approximately 1 hour. Remove the meat from the pan, keep covered. Puree the sauce with all the vegetables and put through a sieve, pressing to extract all juices. Place osso bucco back into the strained sauce and keep warm.
Heat wok or frying pan to medium heat, add olive oil, onions and sauté very well (approximately 3-4 minutes). Add the rice and cook for 3 minutes, deglaze with white wine, reduce. Add the hot chicken stock in 1/3’s. When rice is cooked and the liquid is absorbed remove from stove and add the blanched peas and sweetcorn, cheese, butter, parsley, seasonings and truffle oil.
Place a mound of the risotto in a deep bowl plate and place the osso bucco on top. Pour around the sauce and serve.