Peppered Venison osso bucco braised with pasta matched with Arrogant Frog Ribet Rouge ‘Rural’ Organic Cabernet Merlot
Ingredients - SERVES FOUR
- 1kg Venison neck, cut into 2 inch segments
- 2 Tbsp rice bran oil
- 1 Carrot, rough cut
- 1 Large shallot, rough cut
- 5 Cloves garlic, whole peeled
- 400ml Red wine
- 2 Teaspoons black peppercorns, crushed
- 500ml Beef stock
- 1 Packet dried parpadelle
- 20g Butter
- Fresh chives, fine chopped
- Fresh parsley, rough chopped
Save the vegetables from braising if you like and add them back through in the sauce with the meat, I didn’t here but they do taste great. Add more pepper at the end as well and even a touch of red wine vinegar would give great balance to the sauce.
- Place the vension in a bowl or container, then the carrot, shallot, garlic and peppercorns on top, cover with the red wine and leave a minimum of 6 hours or overnight is even better.
- Drain the wine off the venison and reserve on the side, pull off the vegetables, lay the venison out on a cloth or paper towel and pat dry.
- Heat a large pot or casserole dish and add the rice bran oil, roast the vension off until golden all over the remove and hold in a colander on the side.
- Add the vegetables to the pan and fry until golden, then add the wine and reduce by half.
- Add the venison back in and then the beef stock so that it just covers the meat, bring to the boil, skim and then simmer for 2-3 hours until cooked through and tender.
- Remove from the heat and allow to cool to blood temperature.
- Once cool strain off the liquid and then put back on and reduce by half. Pick all the meat off the bones and also remove and save any marrow when you can, add the meat back into the sauce and finish seasoning with sea salt and black pepper.
- Boil a pot of water then blanch the parpadelle for the required time, strain and add to a pan with the butter, add the parsley, chives and season.
- Place in a bowl then spoon a generous amount venison sauce and the meat over.