{"id":11734,"date":"2021-10-08T12:46:57","date_gmt":"2021-10-08T17:46:57","guid":{"rendered":"https:\/\/www.sail.ca\/blog\/venison-osso-buco-with-wild-mushrooms-served-in-a-warm-bread\/"},"modified":"2022-10-27T14:36:18","modified_gmt":"2022-10-27T19:36:18","slug":"venison-osso-buco-with-wild-mushrooms-served-in-a-warm-bread","status":"publish","type":"post","link":"https:\/\/www.sail.ca\/blog\/venison-osso-buco-with-wild-mushrooms-served-in-a-warm-bread\/","title":{"rendered":"Venison Osso Buco with Wild Mushrooms Served in a Warm Bread"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":7588,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[206,201],"tags":[482,871,1006],"class_list":["post-11734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-white-tailed-deer-hunting","category-hunting","tag-fedecp-2","tag-deer","tag-recipe"],"acf":{"post_flexible_content":[{"acf_fc_layout":"text_content","content_anchor":false,"anchor_link_text":"","text_content":"When it comes to comfort food, osso buco is definitely one of them. There's something particularly pleasing about everything about this recipe. As simple to prepare as any other more conventional stew recipe, it also enhances a meal that is too often made into ground meat. See every steps of this recipe in this article.<\/strong>\r\n\r\nArticle written in collaboration with FedeCP<\/a> and Fran\u00e7ois Lapointe, Editor-in-Chief of Chasse Qu\u00e9bec<\/a><\/strong><\/em>\r\n\"F\u00c9D\u00c9CP<\/a>\r\n\r\nThe central ingredient of this recipe is the slice of shank. This piece is located at the base of the legs of a deer. You will have guessed that it will work very hard throughout the life of the deer; it is therefore necessary to opt for a slow cooking which will favour the release of the collagen. The result will be a tasty piece of tender meat that literally falls off the bone with the added bonus of delicious marrow. This is where the term osso buco comes from, which means \"bone with a hole\" in Italian.\r\n\r\nBecause the recipe is simple and cooks slowly, you can prepare it at home, or on a hunting trip. In traditional versions of osso buco, mushrooms are not normally used. In this version, we give a nod to the north with common mushrooms from Quebec forests: chanterelles and lobster mushrooms. The use of these mushrooms is up to you and you can change them with what you have on hand.\r\n\r\nYou can also swap the wine for another drink, especially beer. Although this is a departure from the traditional version, the most important thing is to enjoy yourself and that it tastes good. The bread serves as a bowl to give a unique look, and dipping it in the broth will allow you to enjoy your preparation to the last drop.\r\n\r\nThe recipe calls for venison, but it can also be made with moose<\/a> or bear<\/a>. Remember that the cooking time will depend on the age of the animal and the size of the piece. It is therefore necessary to occasionally check if the pieces are tender.\r\n\r\nEnjoy!\r\n

Venison recipe : Osso buco with wild mushrooms<\/span><\/h2>\r\n