Ingredients

Osso Buco

• 3 tbsp olive oil
• 4 x 250g-300g venison osso buco (cut from the hind shank)
• 1 onion, peeled and finely chopped
• 3 garlic cloves, finely crushed
• 1 tbsp oregano leaves, finely chopped
• 2 bay leaves
• 250ml medium bodied red wine
• 1 x 400g tin chopped plum tomatoes
• maldon salt and freshly ground black pepper

Gremolata

• 6 tbsp finely chopped flat leaf parsley
• zest of 1 lemon
• 2 garlic cloves, finely crushed
• 6 anchovy fillets in oil, finely chopped (optional)
• 50g pine nuts, lightly toasted and finely chopped

Method

Osso Buco

1. Season the venison fillets with salt and pepper. Heat the olive oil in a large saucepan or casserole pan over a moderate-high heat. Place the venison in the pan and brown on both sides, remove from the pan and set aside.
2. Sauté the onion in the pan until transparent add the oregano and garlic and cook for 30 seconds. Return the venison to the pan with red wine and tomatoes. Bring to a strong simmer then reduce the heat to low, partially cover and leave to slowly cook for 2 hours, stirring occasionally so the sauce doesn't burn. If the liquid has almost evaporated add a little more wine, stock or water. The meat should be tender and almost full off the bone when ready and you should have a thick tomato sauce.

Gremolata

1. While the venison is cooking prepare the gremolata by simply combining all the ingredients. Set aside until ready to serve. This can be prepared up to a day in advance, covered and refrigerated.

To Serve

1. Serve the venison on a bed of saffron risotto (see recipe), with a generous spoonful of the gremolata. This dish is also delicious with mashed potato and sauteed spinach.