Awesome, KJS!

Some large number of months ago I had a conversation itt with red about making venison Osso Bucco, well today was the day.

My 10yo hacksaw blade wasn’t doing the trick so the most reasonable solution would be get a new blade, the better solution was obvious.




White tail shanks are pretty small so I cut them longer than traditional Osso buco. So they aren’t going to look super pretty. Dredged in some flour and browned a big ol pile of shanks



Prepped the braise,



Add a lot of time and a little bit of heat.




This is actually for tomorrow’s dinner, so you only get gnarly pot shots for the moment. I’ll plate it up and make it sexy tomorrow. The meat is pretty damn incredible. I’ve never actually cooked a venison shank before (these are from 2 deer last November).

I’m about out of venison and it’s a bit sad. Hopefully I can get another 1-2 come November.

Unctuously incredible so far.

can't wait to see the results Hoagie. i'm guessing the list of sawzall venison osso buco chefs is a short one.

here's the conversation for everyone else. that braised short rib dish still makes my mouth water

what liquid are you using?
this reminds me of my mom's cajun family making venison sauce piquante when we would come visit. if you haven't given that a rip that could be next on your list if the November harvest is successful.

It’s pretty standard braising liquid. Red wine and chicken stock. I’ll have to take a look at that recipe red.

It’s crazy because venison fat is pretty terrible, but this connective tissue is very gelatinous and delicious. I grabbed a slug of the marrow and spread it on some bread and it was delicious.

The folks who I hunt with always turn this cut into sausage. I’m going to start trading them my grind pile for shanks.

i'm pretty sure Justin Wilson has a youtube video where he cooks venison sauce piquante. likely not shanks but i suppose there's no reason you couldn't use them if you give them enough care like you are doing with the osso buco. i'm over simplifying, but it's a similar technique but make a roux first and add tomato sauce along the way (and of course you serve it over rice).

If you can't find veal shanks, beef shank also works fine. I prefer beef shank to pork shank as I fjnd the beef marrow a bit tastier.

If you do make osso buco, I would encourage you to make the classic pairing of risotto milanese with saffron. Also pair with a gremolata for garnish/accoutrement.

For risotto milanese, I am a big fan of this video instruction. He pairs it with a disk of marrow to evoke the classic pairing with osso buco.

^^^^
Yummy

Also Yummy:

goose-liver-pate

First ingredient - 800g foie gras

Italian Uncle Rogers critique risotto technique. the last video may look familiar.

I’m a Midwest heathen. I made mashed potatoes. A little parsley for flair.



I made some roasted garlic sourdough focaccia earlier in the week and it seemed like an ideal vehicle for a marrow sammich.





Lighting’s not great but I got what I came for.

Best venison dish I’ve made so far. Its the perfect blend of you can tell it’s not beef, but if you served it as beef, non game eaters would happily eat it. Not sure if that makes sense.

wish I could take a bite or ten.

Beautiful, hoagie. I am glad you replaced risotto with mash potatoes instead of pasta. Mashed potatoes feels much more Northern Italian.

I'd distract you, then eat your sandwich when you weren't looking and not feel bad about it.

One of the best things I've ever eaten was this dish called Mie Tek Tek, an Indonesian street food staple, at a restaurant in Berkeley, CA. Its the only Indonesian restaurant I know of in the Bay Area and it recently closed without my wife an I being able to get one last meal.

Well, we were craving it so much lately that I decided to surprise my wife and try to make it. I found all the ingredients, as close as I could, and this is what I came up with. It was VERY close to the one we liked so much, but not exactly. A couple of tweeks and I think it'll get there. Regardless, it was delicious and hit the spot.

looks delicious! that yolk appears to be ready to explode.
and thanks for posting the recipe, it will be a lot easier to make now.

Any recommendations for a large piece of pork belly on the bone please

Was thinking to braise it in soy, chilli, ginger, sesame oil and rice vinegar then take off the skin towards the end and crisp it up separately

Stole the idea for lemons on flatbread from the chef show tartine episode. This is maybe the prettiest thing I’ve made.

2 whole cloves of roasted garlic spread out through the focaccia, topped with lemons, capers, and maldon. Delicious.


Apologies for the stupid angle of the photo. My only excuse is age.

Looks and sounds amazing.
No crumbshot bro?

Wow beautiful


Sent from my iPhone using Tapatalk

lol, looks awesome at any angle

Made my first smashed burgers today. Holy **** are they delicious. Definitely burned my finger and almost started the house on fire. Worth it.

If you have lots of time on your hands, I suggest this great Sicilian Soup. Make your own stock; a bit time consuming but it adds so much to the flavor. Get some fresh bones from the local cemetery or morgue or wherever, as needed. Recipe below is authentic Sicilian. I didn't really make it but I helped some and drank wine and gave advice as my Sicilian friends in Catania did all the work.

Very tasty and just right in cool weather. Get good bread, or make your own, to go with the soup.

sicilian-meatball-soup/

Hoagie - not discounting the rest of that burger, but those onions look superb.
help my taste buds interpret what my eyes are seeing...did you use standard yellow, white, or red onions or did you use something like a vidalia or walla walla sweet?