Birthplace of the Stars
Appalachian White-tailed Deer Osso Bucco
Simmered with Lardons and a Local Macédoine
White-tailed deer (Virginia deer)
A very widespread species, it is found everywhere from southern Hudson Bay to northern South America and Central America. Its habitats include fields, orchards and mixed forests. Deer feed on leaves, plants and shrubs as well as fruit and mushrooms. Their meat is especially lean, which means it’s a great source of protein. It’s both nutritious and low in calories, and I consider it perfect for festive occasions. You’d be doing yourself a great disservice by never sampling this healthy and tasty meat.
Category: Main course, easy recipe
Preparation time: Over 40 minutes
4 deer shanks (osso bucco)
100 g diced lardons
80 ml (1/3 cup) olive oil
300 ml (1/4 cup) red wine
1.5 litre (6 cups) brown game stock
2 cups macédoine of vegetables
(butternut squash, onions, carrots, celery)
1 garlic bulb
4 juniper berries
1 pinch of thyme
1 pinch of rosemary
Salt and pepper
- In a thick saucepan with a lid, heat oil and give a nice colour to the shanks and lardons.
- Remove excess fat.
- Add the red wine and clear brown stock as well as all the aromatic components.
- Begin cooking on the stove, then close the lid tightly and place the pot in the oven at 200°C (400°F).
- The shanks will be almost done cooking after 40 minutes. Add the macédoine of vegetables and let simmer for 15 more minutes.