Serves 1 | Prep Time: Braising Venison: 5 hours; Roasting Squash: 1 hour
Roasted Squash mash
1 large butternut squash
4tbsp of butter
Oil
Salt and pepper to taste
1. Cut squash in half and remove seeds. Toss squash in oil, salt and pepper and place on baking sheet.
2. Bake at 350F for 45-60 minutes, or until squash is tender. Remove from oven and peel off outer skin.
3. In a large bowl, mix cleaned squash with butter, salt and pepper. Cover and keep hot.
Osso Buco
1 2-inch cut venison Osso Buco
1 large carrot, chopped
1 celery, chopped
1 large onion, chopped
1 bay leaf
1 cup red wine
4 cups veal stock (veal jus)
Flour for dusting
Salt and pepper to taste
1. Combine flour with salt and pepper and toss venison to coat.
2. Heat saucepot with oil to high, add venison and cook each side until brown.
3. Once browned, remove from pot and add chopped vegetables.
4. Cook, stirring for 4 minutes or until browned. Deglaze with red wine (cook until wine is almost gone).
5. Return venison to pot, add bay leaf and veal jus. Cook over low heat for 2 to 3 hours or until tender.
