PARTNERS
SIKA DEER OSSO BUCO WITH MUSHROOMS AND SHERRY SAUCE
Ingredients
N 2 venison hind shanks, crosscut into pieces 2-2.5” thick
N 2 tbsp canola oil or duck fat
N 2 tbsp extra virgin olive oil
G 450 mushrooms, sliced (we used a mix of oyster and shiitake)
N 1 sliced onion
N 2 tbsp butter
N ¼ cup dry sherry
Flour to taste
Salt and pepper to taste
Preparation
- Tie the shanks horizontally with butcher’s twine. This will help keep the osso buco intact when you remove it from the bag. Season the shanks with salt and pepper, then dredge in flour and brown in a pan with a little oil. Place in a vacuum bag, add canola oil (or duck fat), seal, and place in sous vide water bath set at 80° C (176° F) for 24 hours.
- When the meat is ready to serve, brown the onion with 2 tablespoons of olive oil over medium heat, 4-5’. Remove onion from the pan and reserve. Add a splash of olive oil to the same pan if needed, add mushrooms, season with salt, and saute for 3-4’. Remove from pan and reserve.
- Remove shanks from water bath, cut the top of the bag, and drain the liquid into your pan over medium heat. Reduce the liquid until slightly thickened and add sherry. Deglaze the pan, scraping with a spatula to dislodge any browned bits of onion or mushroom. Once the sauce is reduced to a gravy-like consistency, add butter and reduce the heat to low. Stir constantly to incorporate the butter into the sauce. Once the butter is melted, remove from burner and continue to stir. Taste and adjust seasoning as needed.
- Serve the osso buco over mix of reserved mushrooms and onions, pouring the sauce over the dish. You could serve it with some egg noodles or crusty bread to soak up the rich sauce.
Other
ChefWade Truong (Elevated Wild)
Wine CouplingValtellina Superiore DOCG
Other Info Kcal 580* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
