Cervena Venison Osso Bucco

Braising Jus, Red Lentil Puree with White Truffle Oil and Cipollini Onions

Serves 6

Ingredients:

Osso Bucco

6-14 oz. Venison Osso Bucco shanks ( Red Deer or Elk)

1/4 cup all-purpose flour

Salt and cracked pepper

2 Tbsp. oil
2 Tbsp. tomato paste
2 carrots, cut into large pieces
1 onion, chopped
2 stalks of celery, cut into pieces
1 bay leaf
2 cloves of garlic, chopped
3/4 cup bread crumbs
2 c. good red wine
2 c. beef stock

Garnish

1½ c. dried Red Chief lentils

2 c. beef stock

2 Tbsp. butter

1 can cipollini onions marinated in balsamic vinegar (available at specialty food stores)

Preparation:

Osso Bucco

1. Salt and pepper venison and dredge them in the flour. Heat deep skillet or Dutch oven, add the oil and brown the meat on each side.

2. Add carrots, onion, celery, and garlic to the skillet.

3. When venison is browed, remove meat and vegetables from the pan and discard excess oil.

4. Add the tomato paste to pan and roast 2-3 minutes.

5. Return vegetables and venison to pan. Add bay leaf and cover with red wine and beef stock. Simmer for about 2 hours or until the meat is tender and starts to fall of the bone.

6. Carefully remove the Osso Bucco and sprinkle the top of the shanks with bread crumbs. Arrange them in an oven proof dish. Place in a warming oven.

7. Strain the sauce from the vegetables and finish it by blending in a little butter. Pour the sauce back around the meat.

Garnish

1. Bring stock to a boil in a pot and add the dried lentils.

2. Cook until the lentils start to fall apart. Transfer to food processor and blend until smooth.

3. Add the fresh butter and season with salt and pepper.

4. Warm up the cipollini onions in their marinade.

Garnish the dish of Osso Bucco with quenelles of lentil puree and the onions.

Enjoy on a cold winter's night!