{"id":253,"date":"2020-09-29T02:57:43","date_gmt":"2020-09-29T02:57:43","guid":{"rendered":"https:\/\/www.edibleoutdoorscook.com\/?p=253"},"modified":"2021-06-03T19:16:52","modified_gmt":"2021-06-03T19:16:52","slug":"venison-osso-bucco","status":"publish","type":"post","link":"https:\/\/www.edibleoutdoorscook.com\/?p=253","title":{"rendered":"Venison Osso Bucco"},"content":{"rendered":"\n
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This recipe incorporates the most under used part of any deer\u2026the shank.\u00a0 The shank is the part that exists below the knee of each leg of the deer.\u00a0 I typically freeze my shanks whole.\u00a0 When I am ready to cook them, I cut them into 2 inch section while partially frozen.\u00a0 This makes the cutting process much easier.\u00a0 I then wrap each section with butcher\u2019s twine to keep the meat from falling off of the bone during the cooking process.\u00a0<\/p>\n\n\n\n

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Four to eight venison shanks cut into 2\u201d sections and wrapped with butcher\u2019s twine<\/p>\n\n\n\n

Flour to dredge shanks<\/p>\n\n\n\n

Salt<\/p>\n\n\n\n

Pepper<\/p>\n\n\n\n

2 Tbsp. tomato paste<\/p>\n\n\n\n

28 oz. can crushed tomatoes<\/p>\n\n\n\n

Guidry\u2019s vegetable mix<\/p>\n\n\n\n

2 cups beef stock<\/p>\n\n\n\n

1 cup red wine<\/p>\n\n\n\n

Enough vegetable oil to cover the bottom of your dutch oven<\/p>\n\n\n\n

2-3 dashes hot sauce<\/p>\n\n\n\n

Seasoning to taste<\/p>\n\n\n\n

Prepared starch of choice (pasta, grits, rice, or mashed potatoes)<\/p>\n\n\n\n

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Season your shanks with salt and pepper, then lightly coat your shanks in flour.  Using the vegetable oil, brown all sides of your shanks in cast iron dutch oven.  Once browned, transfer the meat onto a plate. Saut\u00e9 your Guidry\u2019s vegetable mix in the dutch oven.  Once your vegetables are translucent, add the remaining ingredients to the dutch oven.  Then add the browned shanks to the dutch oven.  There should be just enough liquid to cover the shanks (if not, you can add water to cover).  Cover and cook on low temperature for 3-4 hours, depending on the size of the shanks, stirring occasionally.  Remove from heat.  Carefully snip the butcher\u2019s twine with a pair of scissors.  Serve over your desired starch.<\/p>\n\n\n\n

Bon appetite!<\/strong><\/p>\n\n\n\n

– Jason Thornton<\/p>\n\n\n\n

Can\u2019t get enough of the Edible Outdoors Cook? Follow me on\u00a0Facebook<\/a>\u00a0and\u00a0Instagram<\/a>!<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

This recipe incorporates the most under used part of any deer\u2026the shank.\u00a0 The shank is the part that exists below the knee of each leg of the deer.\u00a0 I typically freeze my shanks whole.\u00a0 When I am ready to cook them, I cut them…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[6,10,74],"tags":[9,11,5,12,4,7,14,13],"class_list":["post-253","post","type-post","status-publish","format-standard","hentry","category-cajun-recipe","category-recipe","category-venison-recipe","tag-cajun","tag-cajun-recipe","tag-eat-what-you-kill","tag-field-to-cajun-table","tag-field-to-table","tag-recipe","tag-venison","tag-wild-game-chef"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts\/253","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=253"}],"version-history":[{"count":1,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts\/253\/revisions"}],"predecessor-version":[{"id":257,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts\/253\/revisions\/257"}],"wp:attachment":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}