Venison Neck Osso Buco


Shared by Chris Houston, owner of Feral.


Venison Neck Osso Buco


For 1 Batch(es)


  • 2 venison neck roasts (about 3-5 lbs total)
  • salt and pepper, to taste
  • olive oil
  • 1 cups diced carrots
  • 1 cups diced onion
  • 6 garlic cloves, minced
  • 1/2 cups diced celery
  • 2 cups red wine
  • 28 ounces whole, peeled tomatoes

Venison Neck Osso Buco Directions

  1. Heat the oven to 300°.
  2. Season the venison neck roasts generously with salt and pepper.
  3. Heat the olive oil in a heavy Dutch oven over medium-high heat and sear the venison on both sides. Remove to a plate and set aside.
  4. Add the carrots, onions, garlic and celery to the Dutch oven and sauté until vegetables begin to soften—about 10 minutes.
  5. Deglaze the pan with red wine—scraping up brown, sticky bits from the bottom of the pan.
  6. Drain the tomatoes and add to the pan—crushing them well with your hands as they’re added. Give everything a good stir, simmer for another 5 minutes, taste and correct seasoning, then return the venison to the pan.
  7. Add 2 cups of water to bring the liquid about halfway up the sides of the meat. Cover the pot and place in the oven.
  8. Braise for 4 to 5 hours, until the meat is falling-apart tender. Check occasionally to make sure the pan is not drying out, adding water as needed.
  9. Serve with polenta, buttered noodles or roasted potatoes.

Be the first to post a review

You must be logged in to review


Recipe Search