Tag Archives: Natural Foods

Venison Osso Buco

Sossy Outdoors: Venison Osso Buco

As hunting season nears to an end, you may start wondering what delicious meal you will prepare with the buck that is now nicely portioned and packaged away in your freezer. Try out this Venison Osso Buco. The meat is tender and juicy and the meal is sure to keep your stomache warm as winter creeps closer.

Ingredients:

6 Venison Shank Portions

¾ cup flour

1 tsp each of Kosher salt, black pepper, dried basil leaves

Olive Oil for pan

16 oz Diced canned tomato

½ cup red wine

1 cup chopped onion

1 cup chopped celery

2 cups sliced carrot, nice chunky pieces

6-8 Juniper Berries

2 cups venison or beef stock

4-5 sprigs Thyme

½ cup finely diced Parsley

¼ cup Lemon Zest

1 Garlic clove, diced

Method:

flouring

Put flour in a small bowl with kosher salt, pepper, and basil leaves. Mix well. Put on a piece of parchment paper or a plate. Take the shank pieces and dust well with the flour mix. Warm olive oil in a pan to medium high. Place the shank pieces in the pan, browning all sides till golden brown and crispy.

searing

Place the shanks at the bottom of your crock pot.

Add onions, carrots, and celery to your pan, stirring in all the bits left from the shanks. Sprinkle with kosher salt, and place the thyme sprigs in. As it starts to sizzle and cook slightly, add the wine and stir. Add the tomatoes, juniper berries, and broth.

boiling

Add everything into the crock pot over the shank pieces.  Cook on low for 6-8 hours, or until shank pieces are freely pulling away from the bone.

Take your Venison shanks out of the Crock pot and cover with tinfoil on a cutting board.

Remove thyme sticks from juices, along with the Juniper berries.  Pour into a deep skillet, cook and reduce to 1/3 .

Mix your minced Parsley, minced Garlic, lemon zest and salt in a small bowl, set aside.

Place Venison Osso Buco on a plate and pour reduced sauce over top. Garnish the tops with your fresh Gremolata.

This dish is complimented very well with a Risotto alla Milanese, which is a delicious Parmesan, Saffron Risotto.

fina dish

Bison Canape’

Sossy Outdoors: Bison Canape’

Here’s a quick dish that will have your guests talking! You can make it your own by changing up the balsamic drizzle, your aioli, even the mix greens you choose to place on top.

Ingredients: 

French baguette cut into 2- inch slices

Sliced Bison Tenderloin one- inch pieces

Kosher salt

Pepper

Micro greens 2 cups

Apple or fig balsamic All of Oils

Rosemary Olive Oil

Garlic Lemon Aioli ( 1 cup mayo, 1 cup parsley, 3 cloves crushed garlic, juice of 1 lemon, salt)

Butter

Parmesan wedge

Method:

Lay out Bison slices and sprinkle with Kosher salt and pepper. Heat up skillet and brown both sides to medium rare, about 2 minutes per side. Put in a container and set aside, cover.

Bison Canape

Melt butter in pan, and place baguette pieces down. Crisp, till golden brown and lay out on a wooden board.

Mix micro greens in a bowl with olive oil and kosher salt.

Lay out crostini’s, add aioli as first layer, add bison, top with microgreens and drizzle with apple or fig balsamic. Sprinkle with grated fresh parmesan and serve!

Bison Canape Close up

Coconut Thai Curry Mussels

Sossy Outdoors: Coconut Thai Curry Mussels

Ingredients:

2 kilograms Mussels (cleaned, scrubbed, de bearded)

¼ cup Basil Olive Oil

1 tsp Fennel Seed

1 tsp Cumin Seed

1 tsp Mustard Seed

1 large Onion diced

4 tablespoons Garlic diced

2 tablespoons Ginger paste

2 tsp Turmeric

Kosher Salt to taste

Pepper to taste

One package colored Cherry Tomatoes

1 can Coconut Milk

1 cup Chicken broth ( or half wine and half broth)

4-6 tablespoons Garam Masala ( mixture of black and white peppercorns, cinnamon, cardamom pods, bay leaf, cumin)

ingredients

Heat up large skillet style pan with deep sides with Basil Olive Oil. When the oil starts to heat up, add fennel, cumin, and mustard seed. When the seeds begin to pop and become aromatic, add onion, ginger and garlic. Mix well and add a ¼ cup of chicken broth. Allow spicesit to steam, turning the heat down to medium. Slowly add coconut milk to mixture.  Begin slicing the cherry tomatoes and adding them to sauce, mixing them in so they are immersed in the liquid. Add carrot strips. Sprinkle Garam Masala over the sauce and gently whisk in, continuously till it is all gone. Add Kosher salt and pepper. Continue to cook on medium heat till the cherry tomatoes are well broken down. Add the rest of the chicken broth and stir.  Take a spoon and test your sauce to make sure you have enough salt and spice. Feel free to add whatever you believe you need as everyone has a slightly different palate than the next person!

Now it is time to add the Mussels. Add them to you sauce, gently evening them out around the pan. Place a secure lid overtop. As the steam builds, the Mussels will begin to open. After about five minutes, remove from heat and lift the lid. Gently stir the Mussel mixture.

 

mussles

There are different ways for presentation to your family or guests. You can pour the entire skillet onto a large platter, so all can take from the same plate. Or, you can have individual bowls. I scoop the Mussels out evenly into 6-8 bowls and then pour the sauce with a ladle overtop.

Garnish your platter with fresh cilantro or scallions and lime wedges. Don’t forget your sliced Ciabatta Bread to soak up that amazing broth!

 

Platter of Mussels

 

Venison Wontons

Sossy Outdoors: Venison Wontons

Having a party and want to serve a delicious appetizer that will wow your guests? This is the one! Delicious, full of flavor, and a wonderful way to showcase the versatility of Venison Meat.

Ingredients: 

2 cups ground Venison

1 cup chopped shrimp

1 cup ground pork

2 tablespoons soya sauce

2 tablespoons brown sugar

¼ cup sesame oil

1 can chopped water chestnuts

2 tablespoons Lemon grass paste

¼ cup of rice wine

½ cup chopped scallions

Dipping Sauce:

½ cup rice wine

¼ cup soya sauce

¼ cup sesame oil

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Blend all ingredients well in a bowl. Allow to marinate for at least an hour, but overnight is best. Any wonton wrappers from your local supermarket will do. Spoon filling into wonton wrapper, about a teaspoon. Pinch the top of the wonton with damp fingers.

Boil Method: Drop into boiling water, about 2-3 minutes or until they float. Serve with well blended dipping sauce.

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Deep Fry: Drop into fryer basket with oil set at 350’. Take out when Wontons are a deep golden brown. Serve with Plum Sauce.

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