Venison Osso Bucco, New Pea and Sweetcorn Risotto with a Red Wine Sauce

Venison Osso Bucco, New Pea and Sweetcorn Risotto with a Red Wine Sauce

osso bucco

6 ea cervena venison osso bucco cuts

1 carrot, chopped

2 celery ribs chopped

1 small red onion, chopped

1 leek

Salt & pepper

½ cup olive oil

½ bottle red wine

½ cup tomato puree

1 tbsp chopped rosemary

1 tbsp chopped garlic

300 mls of venison or meat glaze


1 cup aborio rice

½ onion, fine dice

1 cup new peas

1 cup sweetcorn kernels

1 tbsp olive oil

¼ cup white wine

1 lt chicken stock

2 tbsp parmesan

2 tbsp butter

1 heaped tbsp chopped parsley

1 tsp truffle oil (optional)

Salt & pepper

Serves 3



Season cervena osso bucco with salt and pepper, lightly flour, being sure to remove all excess flour, heat a large saucepan on medium heat, add olive oil, sear the cervena on both sides to give good rich color, remove from pan. Add the chopped mirepoix and lightly caramalise. Deglaze with red wine, reduce by 1/2 , add the tomato, herbs, garlic and cervena stock, put the osso bucco back in pan and bring to the 1st boil, cover with lid and braise in a 120C degree oven until meat is tender and pulling away from the bone, approximately 1 hour. Remove the cervena from the pan, keep covered. Puree the sauce with all the vegetables and put through a chinois, pressing to extract all juices. Place osso bucco back into strained sauce, keep warm.


Heat casserole to medium heat, add olive oil, onions and sauté very well, approximately 3 to 4 minutes. ,add the rice and cook for 3 minutes, déclassé with white wine, reduce , add the hot chicken stock in 1/3’s; when rice is cooked and the liquid is absorbed remove from stove and add the blanched peas and sweetcorn, cheese, butter, seasonings and truffle oil.


Place a mound of the risotto in a deep bowl plate and place the osso bucco on top. Pour around the sauce and serve.