Spring Ridge Venison
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Wild venison Osso Bucco contains a high amount of connective tissue that breaks down and softens during low, slow cooking. Suits casseroles and ragus. A perfect winter warmer.
Packaging & Storage:This product is vacuum sealed fresh. Once opened, consume within 2 days. You may freeze prior to use-by. |
We currently deliver to Victoria, Metro Adelaide, Metro Sydney, New Castle, NSW Central Coast regions, ACT, Brisbane, Gold Coast, Sunshine Coast & WA.
(don't worry, more regions coming soon!)
Free Shipping over $125!
($20 fee for shipping under $125)
Order cut off is strictly by midnight Sunday.
Our couriers will leave your delivery on your doorstep or in a safe place as instructed in your delivery notes.
Our eco-friendly, recyclable boxes are specifically engineered to trap cold air inside, allowing our boxes to be left at the doorstep for up to 5 hours. Each order is also packed with a minimum of two ice packs, to further ensure the highest quality is delivered.
Please see all delivery information before ordering as shipping can take between 4-10 days depending on your location.
Venison is what beef should be. It's so flavorful, I made a stew and then a ragout sauce with past the next day, it was absolutely delicious. Because the meat is pure, you don't need much to bring out the natural flavor and it feels so good to eat it.
I slow cooked itand maked it in to a curry.
Australian Meat's venison osso bucco cut is really delicious and so easy to cook as it comes already cut into pieces. Used my beef bourguignon recipe which has bacon, button mushrooms, pearl onions and uses a bottle of red wine as base for sauce done in slow cooker. Left for a day before eating to develop flavours, 2kg makes 6 generous serves. C'est Magnifique!
Yum! Sounds and looks absolutely superb Shayne. Thank you for the review.
This was a lovely cut of meat, expertly packaged, plenty of meat on the bone and fresh. Really good value, better than buying beef osso bucco from a supermarket. I will be buying again.
Thank you Barb for the fantastic feedback
I have to give the chef- myself - much of the credit for meeting the highest Italian expectations. The venison stood up in flavour and texture to long slow cooking in a sauce featuring purple grapes. Served with polenta.
