Size:	14-17 roughly nine ounce 3" portions (Approx. 10lbs total).
Features:	Free Range, Sub-Therapeutic Antibiotic & Hormone Free, Center Cut, Frozen
Origin:	New Zealand

Venison osso bucco is a low cost cut (relative to other parts of the deer) that consists of a disc of meat & bone cut horizontally from the shank (leg). Because leg muscles do a lot of work during the animal’s life time, shank meat offers great flavor but is too dense for fast cooking methods like sautéing, frying, or grilling.

However, what makes osso bucco special is that the shank and leg bone are naturally high in gelatin, perfect for slow braising in a flavorful liquid. As the meat cooks it becomes rich and fork-tender, and all of that gelatin dissolves into the sauce, giving it body and a silky, decadent mouth feel.

Although delicious year round, braising cuts like osso bucco are a particularly good choice for shaking off winter chills and doldrums. Venison is lean, naturally tender and darker than beef with a robust game flavor.

Of all farmed venison, New Zealand venison is particularly prized because that country’s deer farms adhere to exceptionally high standards of husbandry.

Store venison osso bucco portions in your freezer until you're ready to use them, then thaw only as many as you need.
 
For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.

Venison osso bucco is best used as a slow-braising cut. Braising liquids used for venison can include fruit (often dried) like apples, pears, or cherries. Other flavoring options include dried wild mushrooms, juniper berries, thyme, rosemary, veal stock and red wine. Sweet potatoes, polenta, and risotto make good starch pairings.

Osso Bucco & Shank Recipes

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