I found inspiration for this ossobuco recipe in the pages of Afield, one of my go to wild game cookbooks. It is a collection of recipes and outdoor photography, with step by step guidance on how get your food from the field to the table without sacrificing taste or sophistication. I recommend it to all you lady hunters out there.
Aside from being a fun word to say, ossobuco is an Italian dish traditionally made with veal. But, since we’re kind of into wild game around here, I’m substituting venison backstrap. And I changed it to be done on the slow cooker.
- 2 whole venison backstraps (I recommend marinating them)
- Salt and pepper
- 1 c. flour
- 4 T olive oil
- 2 onions (Save 1/4 c for the rice)
- 4 carrots, sliced
- 1 celery stalk, sliced
- 6 sage leaves
- 2 bay leaves
- 1 c. white wine
- 1 quart chicken stock
- lemon zest (1 lemon’s worth)
- 8 garlic cloves, minced
For Saffron Rice:
- 2 pinches saffron threads
- 1 package Uncle Ben’s Instant Basmati Rice
- 1/4 c onions from above
- 1 T olive oil
- 1/4 c. hot water
- Season the venison with salt and pepper, and dredge in flour
- Heat olive oil in a big pot (a Le Creuset Dutch oven works well) and brown the venison
- Remove the venison from the pot and put the sage, bay leaves, carrots, onions, and celery in the pot
- Cook until the vegetables are tender (10 minutes)
- Pour in the chicken stock and wine, and bring to a boil.
- Put everything in the slow cooker.
- Cook on low for three hours until done.
- Heat 1 tbsp olive oil in a pan
- Throw in the onions and cook until they sweat
- Crush the saffron threads with a mortar and pestle if you have it, or the end of a fork and a bowl will do!
- Put 1/4 c hot water in the saffron pestle
- Microwave the rice according to package instructions
- Put rice in the pan with the onions, drizzle the saffron and water mixture over the rice, and stir together
Serve venison over rice.
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