Complimentary Recipe – Elk Osso Buco 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Osso Buco is the name of a cut of meat taken from the shank of the hind leg of the animal. Venison America special cuts this delicacy from only the most delicious and presentable portion of the shank. You can be guaranteed great taste and a beautiful presentation. This traditional recipe is just as good when substituting Venison in place of Elk. Elk Osso Buco: 6 premium cut pieces of Osso Buco. Ingredients: 4 tablespoons Olive Oil 1-tablespoon tomato paste 1/4 cup dredging flour w/Sea Salt & cracked Pepper to taste 1-cup dry red wine (we like Chianti) 1 tablespoon rubbed Sage 2 medium white Onions 1/4 teaspoon Rosemary 2 cloves Garlic (minced) 1/4 teaspoon Thyme 2 medium Carrots (sliced into 1/2 inch pieces) 1 cup boiling Beef Broth 1 rib Celery (with leaves) 2 Tablespoons Parsley, chopped Preparation: Heat olive oil in Dutch oven. (We like cast iron) Roll Osso Buco pieces in dredging flour. (Save flour) Heat beef broth to boiling in saucepan. Brown Osso Buco on each side for about 3 minutes over medium-high heat. Reduce heat and remove meat Add onions, garlic carrots and celery.  Sauté for 5 – 6 minutes over medium-high heat. Add a bit more olive oil and stir in about 2 tablespoons of dredging flour to make a roux. Add tomato paste, wine, rosemary & thyme. Simmer over medium heat for 5 minutes Place each piece of Osso Buco flat on bottom with vegetables Add just enough boiling beef broth to come up about 3/4 of the Osso Buco pieces Cover and slowly simmer for about 3 hours (Check twice during cooking to insure proper temperature and that liquid is not boiling away. Add more wine if liquid has diminished significantly) Serving: Remove to large flat bowl. Sprinkle with parsley and serve with fresh bread and butter. A glass of red wine is always a nice touch. We like a slightly cool Merlot.

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