All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

4          ea             Venison osso buco
1/4       C              Spice Union Wild Game Seasoning Blend
1/4       C              All-purpose flour
4          Tbsp          Coconut Oil
2          ea             Large carrots- medium dice
2          ea             Celery ribs- medium dice
1 1/2    C              Onion- medium dice
3          ea             Fresh garlic gloves- minced
1/4       C              Tomato paste
1          C              Dry red wine
1          C              Beef broth

 

1. Preheat oven to 300°F.

2. Season venison osso buco liberally with Spice Union Wild Game Seasoning Blend.

3. Dredge each venison osso buco in flour; shaking off any excess flour.  Set aside on a plate.

4. Preheat a large, heavy-bottomed Dutch oven to medium high heat.

5. Heat the coconut oil in the Dutch oven until shimmering.

6. Place the venison osso buco into the Dutch oven and sear all sides, until nicely browned.

7. Once seared on all sides, remove the venison osso buco from the Dutch oven and set aside on a plate.

8. Using the same Dutch oven, add carrot, celery, and onion.  Sauté the vegetables until soft.

9. Add the garlic to the Dutch oven and cook for 30 seconds.

10. Add the tomato paste to the Dutch oven and stir to coat the vegetables.  Lower the temperature on the Dutch oven to medium low heat.

11. Continue to cook the tomato paste and vegetables until the tomato paste begins to brown- approximately 3-4 minutes.

12. Add the dry red wine to the Dutch oven and stir to incorporate the wine into the tomato paste.  Continue to cook for 4-5 for about 4 minutes and the red wine is almost completely evaporated.

13. Add the beef broth to the Dutch oven and stir to combine.  Continue to cook for 3-4 minutes until the liquid comes to a boil.

14. Add the venison osso buco back into the Dutch oven, place the lid on the Dutch oven and place into the preheated oven.

15. Cook the venison osso buco for approximately 2 1/2 hours or until the meat pulls easily from the bone with a slight twist of a fork.

16. Remove the venison osso buco and set aside.

17. Place the vegetables and sauce remaining in the Dutch oven into a blender.  Blend for about 20 seconds at high speed until smooth.

18. Strain the sauce through a fine sieve.

19. Serve with your signature potatoes, fresh seasonal vegetables and top with the pan dripping sauce.