Venison Osso Buco Recipe

Name: Venison Osso Buco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup flour; Salt and black pepper; 4 pieces venison shank cut for osso buco, about 3 pounds, or 2 pounds venison shoulder for stew, in 2-inch chunks; 3 ounces smoked bacon, coarsely chopped; 1 tablespoon extra virgin olive oil; 1 medium red onion, chopped; 1 stalk celery, chopped; 2 parsnips, chopped; 4 cloves garlic, minced; 1/2 teaspoon ground allspice; 1 cup fresh cranberries; Juice and grated zest of 1 navel orange; 1 tablespoon molasses; 1 cup dry red wine; 1 cup beef stock; 4 sprigs fresh thyme

Servings: persons

1/4 cup flour
Salt and black pepper
4 pieces venison shank cut for osso buco, about 3 pounds, or 2 pounds venison shoulder for stew, in 2-inch chunks
3 ounces smoked bacon, coarsely chopped
1 tablespoon extra virgin olive oil
1 medium red onion, chopped
1 stalk celery, chopped
2 parsnips, chopped
4 cloves garlic, minced
1/2 teaspoon ground allspice
1 cup fresh cranberries
Juice and grated zest of 1 navel orange
1 tablespoon molasses
1 cup dry red wine
1 cup beef stock
4 sprigs fresh thyme

1
Mix flour with salt and pepper, about 1/2 teaspoon each.
2
Pat meat dry and dust with flour.
3
Lightly brown bacon in a 4-quart casserole.
4
Remove, leaving fat in the pot.
5
Brown venison in fat on all sides over medium-high heat.
6
Remove.
7
Reduce heat to low, add oil, then onion, celery, parsnips and garlic.
8
Cover and cook on low about 6 minutes, until vegetables are soft.
9
Return bacon to pot and stir in allspice.
10
Add cranberries, orange juice, molasses, wine and stock.
11
Bring to a simmer, scraping bottom of pot.
12
Return meat to pot, baste with sauce, top with thyme, cover and cook on low until meat is fork-tender, about 1 hour, basting a few times.
13
Check seasonings and serve, with a sprinkling of orange zest on top and sauce all around.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup flour, Salt and black pepper, 4 pieces venison shank cut for osso buco, about 3 pounds, or 2 pounds venison shoulder for stew, in 2-inch chunks, 3 ounces smoked bacon, coarsely chopped, and more.

Yes, Venison Osso Buco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venison Osso Buco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions