PASTURE RAISED, GRASS-FED VENISON
Venison Osso Bucco
14-17 roughly nine ounce 3" portions (Approx. 10lbs total).
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.
Silver Fern Farms Venison is 100% grass-fed & finished, raised free range on massive pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal in New Zealand.
It has a luxuriously tender texture (apart from the braising cuts, which must be slow cooked) and a sweet, robust flavor.
This farm raised venison is considered amongst the finest in the world. It is much more tender than wild venison without its intensely gamey flavor. The "Cervena" appellation includes controls to ensure only the finest quality is sold.
Healthy & Exceptionally Lean
Venison has extremely low levels of fat - significantly less than skinless chicken. It is also lower in cholesterol than beef or lamb, while being high in iron and zinc. What fat it has is good fat, with high levels of healthy omega 3 fatty acids.
Store venison osso bucco portions in your freezer until you're ready to use them, then thaw only as many as you need.
RECIPES & TIPS
Venison osso bucco is best used as a slow-braising cut. The pieces are typically seasoned, seared to develop a brown crust, and then slow-braised on the stovetop or in the oven in a braising liquid until fork-tender.
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.