Venison Osso Bucco

Venison Osso Buco with Celery Root Puree, Green Garlic Vinegrette, and Gnocchi 

 

Ingredients

4 ea. Venison Shank
3 oz. Vegetable Oil
1 ea. Onion, Yellow, Lg. Dice
1 ea. Carrot, Peeled, Chopped
1 rib Celery, No Leaves,Chopped
6 ea. Garlic Cloves, Whole
10 sprigs Thyme, Fresh
2 qt. Venison or Beef Stock
Salt, Kosher & Fresh Cracked Black Pepper to taste
Garnish Gremolada

Directions
1. Season each shank with salt and pepper (both sides).
2. Place a pressure cooker over high heat, add oil and get hot.
3. Place each shank down in pan to sear, when crust has developed flip and repeat.
4. When shanks are well seared on both sides remove from pan and set on sheet tray.
5. If needed add oil to pan to sauté.
6. Add onions, carrots, celery and garlic to pressure cooker and sweat.
7. After sautéing mire poix, make a bed of it in the bottom of the pan.
8. Place venison shanks on top of mire poix, add fresh thyme to pan.
9. Then add venison or beef stock.
10. Add enough beef stock to cover shanks by 3/4.
11. Place lid on pressure cooker and turn heat down to a simmer, cook 1 1/2 to 2 hours.
12. Remove pressure cooker from heat and place in sink, run cold water over pressure cooker and remove lid.
13. Carefully remove venison osso buco from presser cooker with a spatula, place on plate.

14. Reduce liquid in pressure cooker to sauce consistency, strain and server over venison.
15. Top venison with gremolada. Serves 4.