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PREP: 20 Minutes COOK: 2.5 Hours

Serves 3-4

Difficulty: Intermediate

Jazz up some vibrant New Orleans flavors in your kitchen with a comforting and delicious plate of creole venison ragout. Venison neck osso buco is slowly-simmered in a succulent sauce until meltingly tender. Serve with creamy grits or rice for a dish that'll have your taste buds dancing.



  • 2 packs (about 2.5-3lbs total) Maui Nui venison neck osso buco
  • 1 package Maui Nui venison bone broth (or 2 cups low sodium beef or chicken stock)
  • 1 link andouille sausage, diced (Can sub for 2 slices of bacon or 1/4 lb Tasso ham)
  • 1 (15oz) can diced or crushed tomatoes
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery sticks, diced
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1.5 -2 Tbsps Creole seasoning
  • Salt and freshly ground pepper
  • ½ cup all-purpose flour
  • 2 Tbsp neutral oil
  • 2 Tbsps flat-leaf parsley, finely chopped
  • Louisiana hot sauce
Step 1:

Generously season the osso buco with salt and pepper on all sides. Place the flour in a tray or large plate and coat the seasoned osso buco pieces all over with the flour.

Step 2:

Heat the oil in a Dutch oven (or other large, heavy pot) over medium heat. Shake off any excess flour and place the osso buco in the pot. Cook until richly browned on all sides; remove from pot and set aside.

Step 3:

Next, add andouille to the pot and cook until lightly colored and some of the fat has rendered. Remove any excess fat from the pan leaving about 2 Tbsp remaining.

Step 4:

Lower heat to medium-low and add the onion, bell pepper, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables have softened, but not browned.

Step 5:

Next, add the garlic and cook for a couple of minutes. Then Creole season, stir to incorporate and cook for a few more minutes.

Step 6:

Add tomatoes, broth, and bay leaves to the pot. Nestle the venison pieces in the liquid, adding a little water if necessary to just about cover the venison.

Step 7:

Turn heat to high and bring to a gentle boil. Cover, reduce heat to low, and simmer for 1 -1/2 hours, occasionally stirring the pot or turning the venison pieces around.

Step 8:

Remove lid and adjust heat to maintain a simmer. Cook for another 30 minutes, letting the liquid reduce slightly.

Step 9:

Check the meat – it should be fork-tender. If not cook in additional 15-minute increments until done, making sure to continue to turn the pieces and also keep an eye on the liquid.

Note* You can always put the cover back on and add a splash of water if it’s reduced too much.

Step 10:

When the meat is tender, check the seasonings and add salt if necessary. Remove the osso buco to a platter or large shallow bowl and ladle the sauce all around.

Step 11:

You can serve the pieces whole or pick the meat from the bones. Serve garnished with the parsley and pass the hot sauce at the table.

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