VENISON OSSOBUCO IN SAUCE AROMATIZED WITH BEER - VENISON DEER
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VENISON OSSOBUCO IN SAUCE AROMATIZED WITH BEER

Category
Añojo de Ciervo
About This Project

Venison Osso Bucco in sauce aromatised with beer

Osso Bucco Ingredients:

2.3 kg. of farmed venison Osso Bucco

400 g. of boletus edulis in frozen pieces

420 g. of diced onion

150 g. of white wine

20 g. of salt

250 g. of beer

400 g. of chicken broth

350 g. of water

70 g. of sunflower oil

300 g. of tomato sauce

Preparation of Osso Bucco:

Baste the Osso Buccos in wheat flour

Sear in a pan with sunflower oil on each side so that they are well browned, remove and set aside

On a swivel, put sunflower oil and sauté the onion and pieces of boletus well, add white wine, the chicken broth, water, beer and tomato sauce, stir well and add salt

Put the Osso Buccos into this liquid and remove, then let it cook covered at very, very low heat for 2h30 to 2h45

Once cooked, remove with great care and put on a tray, put the sauce on top

Seal and place in the oven at 80% steam for 15 minutes

Cool immediately