ESCARPMENT MAGAZINE | Winter 2014 - page 42

Escarpment Magazine Winter 2014
One of the reasons
we find that people shy away from game meats is not knowing how to prepare it prop-
erly—this has nothing to do with cooking skills but more in the line of knowing what method needs to be used de-
pending on the cut.
Osso Bucco... the shank meat, can be cut from both the front and hind shank. It’s a great way to have a low fat
protein, usually 95% lean, and it’s a cut that is relatively less expensive. It’s full of flavour, on the bone, however
it needs to be braised. One great thing about braising, is that you can use a lower end cut of meat, and a leaner
cut and still get the tenderness you are looking for. Remember quality of the cut can be bought, or in this case
made, through proper preparation.
As in all braised meat, the slow cooking both tenderizes the cut, and also gives the dish a chance to develop
deep flavours that meld together over the cooking time and will be falling from bone when time to serve. This is
always a great cold weather dish, that not only provides a wonderful meal, but also fills the kitchen with a warmth
and aroma that brings an anticipation of the final product. With this dish, the ingredients, time and low and slow
cooking do all the work.
it’s in our back yard
Venison Osso Bucco
with Polenta
Ingredients - Osso -
8 x 1.5 inch Venison Osso
Bucco — I prefer to tie them
while cooking, to maintain
presentation (as the meat
cooks it becomes so tender it
will fall off bone.)
50 ml Napa Valley Olive Oil
700 ml venison stock
700 ml apple juice
2 bay leaves
3 sprigs fresh rosemary
2 Cups shallots, peeled
Polenta -
2 cups fine polenta
3 cups milk
50 grams butter
continued on pg.44
ooking with sean kelly
For more wild
recipes and info go to
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