Joseph’s Restaurant, Executive Chef Marcus Levy shares his Venison Osso Bucco recipe, just in time for the early Winter we seem to be having. He assures me it’s quite ‘home cook’ friendly.
Let us know how it turns out.
Venison Osso bucco with olive oil pomme puree, buttered sprouts & thyme gremolata
serves 6
Venison osso bucco
1.5kg venison osso bucco
1 onion, peeled and diced (1/2cm)
1 carrot, peeled and diced (1/2cm)
½ leek, washed and diced
1 celery stick, diced (1/2cm)
1 garlic cloves, crushed
1 bouquet garni
200 ml red wine
1 ltr venison stock (veal stock if not available)
1 820g tin quality chopped tomato
zest of ½ an orange
1 lrg sprig rosemary
100ml extra virgin olive oil
Flour
Salt
Sauté vegetables and garlic in a large heavy based pot to brown lightly. Deglaze with red wine and reduce until wine is a syrupy consistency. Add the tomato, bouquet garni and stock, stir well to combine. Bring to the boil and reduce to a simmer for 15 minutes. While the sauce is simmering season and dust the osso bucco with flour to coat each piece lightly. Shallow fry osso bucco pieces in a large pan in small batches until well coloured on all sides and remove from the pan. Place osso bucco in a deep baking dish and cover with the sauce. Cover the dish with a lid and braise for around 8 hours at 90 degrees or until the meat falls from the bone. Remove osso bucco with the bone intact from the sauce and set aside. Season the sauce as required and replace osso bucco. Return dish to the oven to keep warm
Olive oil pomme puree
3kg desiree potato
1kg rock salt
200g butter
200g thickened cream
5 tbs extra virgin olive oil
Salt
Spread rock salt over a large tray and place potatoes over the salt. Bake at 160 degrees for around 2 hours or until tender. Allow potatoes to cool slightly and peel. Pass through a fine sieve while warm and set aside. Heat the cream, butter and olive oil in a pot and whisk until combined. Add warm potato, mix until thoroughly combined and season with salt. Keep warm.
Brussel Sprouts
18 brussel sprouts
5lt water
Butter
Salt
Trim outer leaves of brussel sprouts and place a small cross on the base of each with a paring knife, this will allow even cooking. Bring water to the boil, add 1 tsp of salt and brussel sprouts. Boil until slightly tender and cooked through but still bright green in colour. Remove from water and refresh in ice water. Remove from ice water and pat dry, remove some leaves from each and set aside.
Thyme Gremolata
6 sprigs thyme
¼ bunch continental parsley
Zest of 1 lemon
2 cloves garlic
Remove the green stem from the garlic cloves and chop finely. Zest lemon and chop parsley and thyme finely. Combine all ingredients in a bowl and set aside.
To Serve
To serve warm a pan and add butter, toss brussel sprouts in butter and season lightly.
Quenelle pomme puree onto plates, place osso bucco alongside pomme puree and spoon over sauce. Garnish plate with sprout leaves and 3 whole sprouts. Sprinkle each plate with a little gremolata and serve.
