venison osso bucco

Directions

this is a great recipe for a hard to use cut of venison. if unfamiliar with the culinary anatomy of an animal the "shank" is the calf muscle. if you process you own deer simply use a bone saw, or band saw if avilable to cut just below the knee to just above the ankle. make sure you have a good peice of the bone between the  bottom of the calf muscle and the ankle, to give the meat something to stay attached to and not fall apart. if you have it butchered professionally, simply ask your butcher for osso bucco shanks he will understand.

 using a pitcher, or other large container, add beef and chicken base to to 2 quarts of hot water. add galic and honey. mix making sure the honey has disolved set aside.

 place your shanks into the large roasting pan. sprinkle with salt and pepper. cube up the vegitables to about 1 inch sized or so. there is no need to peel the carrots but you should peel the onion and cut the white of the celery. add them to the pan over the shanks. pour the stock mixtyre with garlic and honey over the top of your veggies and shanks. wrap with aluminum foil and place in a 350 degree oven for 1-1.5 hours. you want to cook it that long because the shank is a tough meat with tendons, and it needs to be broken down to make them better, but you dont wanna cook them till they fall of the bones though either. but its alright if it happens.

enjoy!!!