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.
RECIPE BY MARK COCKCROFT
- 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
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.
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.
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.
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.
Next, add the garlic and cook for a couple of minutes. Then Creole season, stir to incorporate and cook for a few more minutes.
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.
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.
Remove lid and adjust heat to maintain a simmer. Cook for another 30 minutes, letting the liquid reduce slightly.
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.
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.
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.