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Venison Osso Bucco with Soft Polenta


With Laurent Loudeac

Venison Osso Bucco with Soft Polenta

Time: 20 minutes preparation, 90 minutes cooking
Serves: 4
Cost: $9-$10 per person

Ingredients
4 pieces osso bucco (venison)
1 peeled and chopped carrot
1 peeled and chopped onion
4 garlic cloves
1/2 a leek, sliced
1 stick celery, chopped
2 bay leaves
5 pepper corns
2 chopped tomatoes
200ml red wine
Beef stock to cover
 
Method
In a pan sear of the meat in 2 tablespoons of oil until golden brown. 
Put in an oven- proof casserole dish.
Then, in the same pan add all of the vegetables and sear until golden brown.
Deglaze with wine, reduce by half, and then add stock.
Pour over meat, making sure the meat is covered.
Put in a preheated oven 180C for about 90 minutes.
Once cooked, the meat should slightly come off the bone.
Take the meat off the stock, pass the stock through a fine sieve in a pot and reduce until you obtain a nice thick jus.

Polenta
Ingredients
2 cups fine polenta
3 cups milk (+ 1 cup in reserve)
Salt & pepper to taste
50 grams butter

Method
In a pot, bring milk to boil, add the polenta whisking constantly then cook until thickens. If  it's too thick add more milk from the extra cup.
 
Then add the butter and mix until melted, you can add chopped parsley if want.
 
Serve polenta and osso bucco on a plate and sauce.
Enjoy!

 

(Broadcast: 26 June 2012)


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