VENISON OSSO BUCO

Ingredients

12 Small Venison Leg Steaks

20g Fresh Lemon-Thyme

100g Diced Onion

250ml Red Wine

100g Diced Carrot

500ml Veal Stock

100g Diced Celery

50g Chopped Garlic

100g Diced Leek

Milled Salt & Pepper

Method

In a hot pan sear, the venison steaks

Add the onion, carrot, celery, leek and garlic to the pan

Add the thyme, veal stock and red wine

Season well and place pan in a medium oven 160oC for four hours

Check regular to ensure steaks are covered and not drying out (add liquid if required)

Once cooked remove from oven and rest before serving