Venison Osso Buco, with Gremolata.
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- čas přidán 22. 08. 2024
- How To Make Venison Osso Buco. A great twist on an Milanese classic, using Venison shanks instead of veal shanks.A truly awesome winter warming dish, thick, rich and unctuous..Sprinkled with a fresh and zesty Gremolata..
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
I finally just made this. It’s so friggen good. Thanks for the video. I’m getting all the shanks from the deer that my family harvest. Cheers!
"It's so rich, unctuous..." 13:28 Love that word. So much better than "umami" or "terroir"
The best thing about Osso Buco is that it's better 1-3 days after it's cooked. A chef's favourite. Slow cook it, then chill and warm with sauce. Gourmet without timing.
JEM
Scott, made this today with deer harvested on our property. Wonderful! Appreciate your tutorials on both butchery and cooking. Thanks a lot!
Am I the only one who wishes there was a new Scott Rea Project video every day?
Unreal. Made this last night using my recipe and technique and it turned out amazing. This video gives me fantastic new ideas. I've been hunting deer for 35 years, and I almost cry when I think of all the shanks I threw away all those years before I learned about this! Never again! FWIW, I had to cook mine for 4 hours before the meat was this tender.
Amazing dish, Scott! I got to try Osso Buco for the first time just a couple months ago and it immediately became the best thing I've ever eaten. The bone marrow blew my mind!
Great recipe, here on south of Brazil its very common to use this cut for stock, soup or slow brazed to its really good also osso buco is a portuguese word.
Why do I watch these when I am hungry?? Great job Scott, always look forward to your videos.
Wanted to say thank you! I made this about a month ago following this video. Not only was it the best venison dish I have ever had, it was one of the best dishes I've ever made period. Absolutely fantastic.
when you spill the sauce on your stove that makes it more authentic. that smell of burning stew will fill your kitchen and add to your guest's dinner experience.
I believe that's called a "proper plate of grub"!!! Damn ... stellar M8 ...
I enjoy matching you eat the dish at the end as much as watching you prepare the dish. Your presentations are professional and add to the video.
the answer to that question Mr. Rea, is absolutely Yummy delicious.
Hi Scott, I bought a diamond steel after watching your instructional video, got it today, followed your technique, it was easier than I thought, with practice I will be faster, my knives now have an edge, better than using the device I had before (it was wearing my knife away) Happy with my purchase and happy with your instruction, thank you mate, thank you.
mmmmmm, oh yeah baby...that looks soooo good!
Great vid. In Canada and winter is coming. A local taxi cab driver dropped off various bones and ribs of venison (still with a little fur) and I can't wait to make stock and this video's dishe. Fingers crossed for this vegetarian. I will have to jump off the veggy train and try the marrow on points mixed with capers, Arugula, lemon and seasoning; had it once before and it changed my life. Cheers!
Deer season in 3 weeks. Looks out of this world.
I just started butchering my own deer and thank you for your various different cuts of meat. I did all my shanks this year and can’t wait to try this
I just ate dinner and I want a plate of that. Scott you out did yourself.
Fantastic! Eating it off the knife was hilarious...it was a primal moment with that dish and there was nothing wrong with using any or no utensils to eat it!! Bravo Scott!!!
I'm fixing to head to deer camp in a minute. You have inspired me to not only slay one, but also butcher it. Gorgeous meal.
I just make this in my power pressure cookers. It’s smell delicious I put for one hour, thank you. I let you know what my family like it👍🏼
Whitetail deer hunting season opens this weekend in Texas. I sure hope to come home with some shanks to give this a try!
I've never given shanks a look before; just boned them out and ground it up. This year I'm going to try this with whitetail. Thank you. ; )
I like it, great Scott as always.
Love it whe he says it’s godamned sexy! So much passion!
Another winner Scott.
Scott you bastard, my lord that is above and beyond, you have described LOVE!!!
looks great, realised we have the same sainbury's pan; great piece of kit.
Beautifully done sir !
WOW that is just sigh...........awesome!
2:00 A "bit" of mustard powder.
Smashing, Scott.
That is a sensational looking dish. Andy tasty an all, judging by the noise your making!!!!
Top video again Scott.
Take a bow sir.
OMG I cannot stop drooling, this looks amazing!!! Good on ya Scott! I love venison but have never thought about this being done with it! Thank you for making this video! Cheers from the USA
Another belter Scott
shouldn't have watched this while hungry... now I'm STARVING!! lol great job yet again sir!!
My friend you do know what it is about. Ahh, the marrow, fantastic. Deer hunting season is now here. Thanks. Best
O my god that looks awesome fair play Scott
Watching your butchery video I was SOOOO hoping you would make a video of this!!! What luck!!
my word that looks delicious
You are giving me ideas now firearm deer season starts here on November 15
Nailed it... Scott you're the man!!!
I wish I can come up on your farm Scott I love your videos!!!
Looks delicious - thanks
Mmmm mmmm good !
great Scott, very well done. Here in Milano we usually make it without tomato, as tomato taste tends to overcome other flavours. I make it with red deer shanks and they are lovely.
Absolutely Devine Scott
Finger licking good!! I am definitely making this dish soon!!!!
Scott you are the BEST. Cheers from Canada.
Did this today, recipe to the T. Amazing.
Quality videos and the best butchery videos I have found yet. Keep up the great work hopefully I will be cutting up my first deer myself this year.
On the list!!
Awesome video. I shot a nice doe with my bow 2 weeks ago and i saved the front shanks whole so that i could try my hand at osso bucco. I had it for the first time in Italy a few months ago. I will be trying out this recipe but im definitely going to be using saffron risotto! Haha
MJ Hoss thanks. Yea im,still undecided on whether im going to do them whole or in 3rds. Leaning towards whole
Man I got to tell you one thing thank you for helping me learn how to cook some of my venison along with possibly doing this with other wild game as well
As it should be!
What a splendid idea! Love it!
Looks great, will try this recipe with the mutton!
Looks delicious
Awesome, Awesome, Awesome mate.
I bagged a Hog deer couple of days back.
I think I'll go OSSO BUCCO on it today!
Thanx again!
Awesome video and a spot on killer recipe. It does look like you know what you're doing, lol
Done it again mate !! Brilliant. Thanks for your time and effort.
Calan Gaeaf ddedwyddach, brawd. Your recipes are awesome for winter time. Thank you for your good works.
My dad generally had the marrow on a piece of plain black bread - on the side.
You are awesome
Perfect,Scott.
looks absolutely delicious! !!💋💋💋
Awesome! I've been looking for something to do with venison shanks. I usually throw them in the grind pile. NOT ANYMORE! Thanks, Scott!
You're awesome! I couldn't tell if you soaked the band aid out of the deer, but otherwise, great presentation.
Wow, that was one of the most painful waits in my life, lol. Amazing mate, the colour alone. Epic. Cheers Moose
I will have to get some of that roadkill out of mi freezer!
looks good.
Looks absolutely delicious! I bet it tastes phenomenal too.
Hi Scott . Just going through some off your older recipes. You are the bollox.
Looks great bud
Bloody marvelous Scott! =)
Looks Great! Think I'll try it. With a rice base. ;)
Awesome job once again Scott! It’s given me some ideas to try with my moose
Looks absolutely amazing.
One of the best parts of osso bucco is the marrow! 😋
Looks wonderful... love it!
Wonderful video. I do a very similar recipe with Lamb shanks. Thanks, Now I hungry.
I’m gonna make this tomorrow. You’ve convinced me
If ‘comfort food’ was invented for a dish, it was that one. Stirling.
Well Scott my dear Canadian wife says whats withe the fancy name its a venison shank stew get on with it. Looks absolutely scrumptious, though fancy name or not love it.
I have been missing out braising my deer shanks whole. Got 2 left in the freezer that I can do this way.
Excellent video! Thank you. ATB
Yes, Bone marrow! Is all about bone marrow for me
Lets call it what it is man.. Meat butter.. hahaha
I like to put anchovies into Osco Busco sometimes Scott, gives a wosheter sheer sauce taste to it
Simon Henry wosheter sheer! Thats quality lol
Makin this tonight brother! Thank you
I just made this Sunday lol
Yummm! Anyway you can do a venison meatballs in a sauce? We had some in Sweden and loved them.
Scott that looks delicious. On my home menu next weekend. I'll let you know how it turns out.
We've been waiting years for you to tell us how it was
cracking good
NICE! I wonder if this Recipe would work well with Ox Tail?...
Yummmy Scott, Awesome looing dish, Great video as always.
Looks so delicious :)~ I've had veal Osso Buco , but never tried it with deer :)
That looks amazing! How do you not have a TV show?
Once you combined everything together in the pot, I wonder if you could have finished it off of the pressure cooker?
I do it in the pressure cooker all the time it works brilliantly
I'd do the meat first, then add the veges to prevent overcooking and soggy veges
How long do you cook it, ?
I used to use a Fissler pressure cooker, which is fabulous, but I recently bought an Instant pot, and that has made life easier in that it has pre-set times for various things. Essentially I do it on the Meat Stew setting, plus 5/10mins depending on quantity, I then remove meat and reduce the sauce. I will say this, making Osso Bucco the traditional way is by far the more enjoyable experience, but if time is an issue (and for me cooking for a family when time is of essence) pressure cooking is by far the way to go. I also always serve this with a Milanese saffron risotto - I'm afraid there are no corners to cut here, if you want it done properly it takes time approximately 40mins from first chopped onion to served (but that's fine when timed with the meat)
Looks good Scott and I’m here stuck eating some pizza 🍕 😂