Wild Venison Osso Bucco with Mash

WHAT YOU'LL NEED

Osso Bucco:

● 1kg wild venison osso bucco
● 1 onion, diced
● 6 garlic cloves, roughly chopped
● 250ml port (or red wine)
● 600ml beef or chicken stock
● 25g Dijon mustard
● 2 sprigs thyme
● 2 sprigs sage
● 2 sprigs rosemary
● 2-3 tbsp cornflour
● Salt & pepper, to taste
● Olive oil, for cooking

Mash & Garnish:

● 1kg potatoes, peeled (skins reserved)
● 100g butter
● 150ml milk
● Pecorino cheese, grated (to taste)
● Chives, finely sliced
● Salt & pepper, to taste

HOW TO COOK IT

Prepare the venison
● Preheat oven to 140C and preheat BBQ to high heat.
● Season venison osso bucco with salt and pepper, drizzle with olive oil, then coat lightly in cornflour. 
● Sear the venison on the BBQ until golden brown on all sides. Remove and set aside.

Build the sauce
● In a large pot over medium heat, add a drizzle of olive oil.
● Add onion and cook for 5-10 minutes until softened and lightly caramelised.
● Add garlic and cook for 1-2 minutes until fragrant.
● Pour in port (or red wine) and cook on high heat until reduced by half.
● Add stock, Dijon mustard and herbs, then return the venison to the pot.
● Bring to a gentle simmer and cook for 10 minutes.

Slow cook
● Cover and transfer to the oven.
● Cook for 2-3 hours, or until the meat is tender and falling off the bone.
● Remove the venison and set aside.
● Strain the sauce into a saucepan and simmer for 5-10 minutes until reduced and slightly thickened.
● Add garlic and cook for 1-2 minutes until fragrant.

Make the mash
● Cut peeled potatoes into even cubes.
● Bring to the boil in salted water and cook until soft.
● Drain and mash with butter, milk, pecorino, salt and pepper until smooth.

Crisp the potato skins
● Toss reserved potato skins with a little oil and salt.
● Cook in an air fryer or oven grill for 5-10 minutes until crispy.

Serve
● Spoon mash onto plates, top with venison osso bucco and pour over the reduced sauce.
● Finish with crispy potato skins, chives and extra grated pecorino.

Chefs tips:
Sear for flavour - Browning the venison on the BBQ adds a deep, smoky flavour that carries through the dish.
Cornflour coating - Lightly coating the meat helps create a better sear and naturally thickens the sauce as it cooks.