Wild Caught Venison Osso Bucco

Wild Venison Osso Buco, Central Ranges NSW

Wild deer, cross cut through the shank. Bone, marrow and meat in every piece.

Osso buco is the shank sawn into thick rounds, each one holding a centre of marrow that melts into the pot as it cooks. Long, slow braising breaks the connective tissue down into gelatine, leaving meat that gives way at the touch of a spoon and a sauce with real body and shine.

This venison is wild harvested from the central ranges of New South Wales, where deer live entirely on native browse, grasses and whatever the country provides. No feedlot, no supplements, no shortcuts. The result is meat with a genuine flavour of place, richer and more complex than farmed venison, and remarkably lean.

Wild harvesting also does real work for the landscape. Deer are an introduced species that pressures native vegetation and competes with wildlife. Taking them from the ranges is land management that happens to produce exceptional protein.

Details

• Wild harvested venison from the central ranges, NSW
• Cross cut shank, bone in
• Marrow centre adds depth and body to the braise
• Field harvested and processed to Australian standards
• No hormones, antibiotics or supplementary feed

To cook: Dust in flour, brown hard on both sides, then braise low and slow in wine, stock and aromatics for three hours until the meat pulls from the bone. Venison is lean, so keep the liquid up and the lid on. Serve on soft polenta or mash with gremolata over the top, and dig the marrow out of the bone.