THE HEALTHIEST RED MEAT ON THE PLANET.
Neck Osso Buco
Neck Osso Buco
Neck Osso Buco
Neck Osso Buco
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Load image into Gallery viewer, Neck Osso Buco
Neck Osso Buco

Neck Osso Buco

Different muscles are called upon for different activities in an animal and while there are many factors that contribute to toughness and tenderness in muscles, the right cooking technique can level the playing field. The muscles in the neck require slow cooking methods in order to break down all that connective tissue (ligaments, tendons, silverskin, and muscle fibers).

— HOW TO COOK

While we traditionally think of shanks for this preparation, anything that has a bone (osso) with a hole (buco) works. And nothing works better for a venison ragu than this cut. Tomatoes, olive oil, onion, garlic, red wine, and a bit of time (leave enough red wine for a glass or two…).

BEST FOR
Braise

When we say nutrient-dense, we mean it:

Protein
Niacin (B3)
Vitamin B12
Choline
Selenium
Chromium
Zinc
Heme Iron
Total Fat: 1.4g (2% DV)
Calories: 107 kcal (5% DV)
* Daily Value per 3.5 oz serving and a 2000 calorie diet.
Learn More

CREOLE VENISON RAGOUT

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.

View Full Recipe SEE ALL RECIPES

Neck Osso Buco

3 reviews

Regular price $19.00

Includes:

  • ~1 lb, 2 pieces
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  • Wild & nutrient-dense
  • Good source of Omega 3 fatty acids
  • USDA-inspected
  • Stress-free sourcing methods
    Neck Osso Buco

    Neck Osso Buco

    Different muscles are called upon for different activities in an animal and while there are many factors that contribute to toughness and tenderness in muscles, the right cooking technique can level the playing field. The muscles in the neck require slow cooking methods in order to break down all that connective tissue (ligaments, tendons, silverskin, and muscle fibers).

    — HOW TO COOK

    While we traditionally think of shanks for this preparation, anything that has a bone (osso) with a hole (buco) works. And nothing works better for a venison ragu than this cut. Tomatoes, olive oil, onion, garlic, red wine, and a bit of time (leave enough red wine for a glass or two…).

    BEST FOR
    Braise

    When we say nutrient-dense, we mean it:

    Protein
    Niacin (B3)
    Vitamin B12
    Choline
    Selenium
    Chromium
    Zinc
    Heme Iron
    Total Fat: 1.4g (2% DV)
    Calories: 107 kcal (5% DV)
    * Daily Value per 3.5 oz serving and a 2000 calorie diet.
    Learn More

    CREOLE VENISON RAGOUT

    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.

    View Full Recipe SEE ALL RECIPES

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