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Topic: Moose Osso Bucco< Next Oldest | Next Newest >
 Post Number: 1
looch Search for posts by this member.


Location: Southwestern Quebec
Posts: 1120
Joined: Jan. 2007
PostIcon Posted on: Jan. 15 2012,9:03  Skip to the next post in this topic.   QUOTE

Tried a few different cuts this year. Normally we debone everything but this year we broke out the band saw and cut some ribs, t-bones, and osso bucco. Cooked the latter this evening - the darned thing barely fit in my largest pot. Seared on both sides, added a "batutto" (carrot, celery, onion, minced), a few cups of wine, a can of Roma tomatoes, and water to cover. Simmered for 4 hours. Tasty. 1 cut is enough for 4 hungry people.

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 Post Number: 2
hayslope Search for posts by this member.


Location: Westchester County, NY
Posts: 576
Joined: Oct. 2013
PostIcon Posted on: Oct. 14 2013,9:27 Skip to the previous post in this topic.    QUOTE

Here's my recipe.  It was the first dish we made after I shot a cow in Maine in 2010.

This recipe (as are all wild game braised shanks/osso bucco recipes) is based on the traditional braised lamb shank recipes and Italian pork/veal osso bucco recipes. Feel free to take the role of chef and experiment.....take my word for it; it is difficult to mess this one up.

Enough rambling....you'll figure it out!

Ingredient List:

Good rich stock or commercial beef broth (we'll discuss how much later)
4 whole (front/back) deer shanks (or enough pieces sawn Osso Bucco style to cover bottom of the Dutch Oven
2 medium or large onions (use the type you prefer)
4 carrots
1 cup of red wine (remember: if you wouldn't drink it...don't cook with it!)
2 to 3 cups of mushrooms (we usually try to use 3 different types like oyster, portobellos, morels if I feel like splurging, etc. - use what you like)
Potatoes (for mashing)
Flour (put in bag with salt/pepper to dust shanks)
whole unpeeled cloves of garlic (use as many as you want) (I'll explain later)
4 or 5 sprigs fresh Thyme (use dried if that's all you can get)

Preheat your oven to 350 degrees.

Place a small amount of oil and butter in large Dutch Oven.
Dust the shanks in the bag of flour/salt/pepper - shake off excess.
On the stove, heat up Dutch Oven over medium heat.
Lightly brown the shanks on all sides, then remove.
There should be lots of little bits on the bottom of the dutch oven - "deglaze" the oven by pouring in the cup of wine and using a spoon, loosen up all the little bits.

Put the shanks in the dutch oven, along with all the remaining ingredients. Add enough rich stock or beef broth to just cover the shanks.

Cover the dutch oven and place in oven. Braise shanks for 3 to 3.5 hours.

Make mashed potatoes the way you like them.

When done, the meat is usually ready (or already has) to fall off the bone.

Make sure you tell the eaters to look out for the (now roasted) cloves of garlic. They can pull them out and lightly push on them with a spoon....and out will come roasted garlic...they can add to mashed potatoes or put on bread.

For you marrow lovers - if done osso bucco style, you are going to be in seventh heaven.

For you souls that only eat venison "doctored" with rubs or marinades.....let's just say..get ready for a new experience......the smell of this dish wafting through the house will make a believer out of you.

By far, this dish is made supreme with moose or elk shanks done osso bucco style. Since you are typically bringing out quarters, just keep the shanks in mind. If you are boning out to save your backs, make sure you put that meat saw to good use and add that little bit of extra weight to your pack.

For the deer hunters; once you try this you will do what we did.......ask all our friends who hunt (most use the same butcher) to give us the shanks. Most are more than willing to comply. Of course, we get coerced into doing "Osso Bucco Night" for quite a few, but what better way to spend a cold winter night than to share a great meal like this with friends.


"It seems to me that any man who loves the grouse would have to love a dog: one the very essence of all things wild and free—the other the embodiment of loyalty and service. And now, in those brief few moments of the point, they are linked by a tenuous thread of scent, and primal instincts that neither of them can fully understand." - George King
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