Recipe - Venison Norman

16 CenterCut, Meaty Venison
Hind Shanks
Cut "Osso Buco" Style, 2
Inches Thick
AllPurpose Flour For
Dredging
Kosher Salt
Freshly Ground Black Pepper
3 tablespoon Olive Oil
4 cup Yellow Onions; cut or sliced up
4 tablespoon Garlic; chopped
2 cup Celery; minced
2 cup Carrots; minced
3 cup Plum Tomatoes; minced
5 cup Rich Venison Or Chicken
Stock
2 One half cup Dry Red Wine
2/3 cup Nicoise Or Kalamata
Olives*; whole
2 teaspoon Fennel Seed
1 tablespoon Fresh Oregano Or; minced
1 teaspoon Dried Oregano
1 One half teaspoon Fresh Thyme Or; minced
1 teaspoon Dried Thyme
1 teaspoon Serrano Chile Or;
seeded and minced
One half teaspoon Red Chile Flakes
Garnish
Fresh Herb Sprigs
Lemon Zest
Mix(Gremolata):
2 teaspoon Lemon Zest; grated
2 teaspoon Garlic; minced
2 tablespoon Fresh Parsley; minced

Preheat the oven to 350=B0F=20 Dredge the venison shanks in flour and shake
off excess. Season with salt and pepper. In a deep flameproof casserole or
Dutch oven, heat 2 tablespoons of the oil and brown the shanks on all
sides. Remove the shanks, wipe the casserole clean and add the remaining 1
tablespoon oil along with the onions, garlic, celery, and carrots. Saute
until lightly browned. Add the tomatoes, stock, wine, olives and
seasonings. Return the shanks to the casserole, scooping some of the
vegetable mixture on top of them.

Cover the casserole and bake for 2 hours. Uncover and cook 30 minutes more
or until the venison is very tender. Remove the shanks and set aside.

Strain the braising liquid and reserve the vegetables. Degrease the
braising liquid and return it to the casserole. Over high heat, cook the
liquid until reduced to a light sauce consistency. Return the meat and
vegetables to the casserole and heat through. Adjust seasoning with salt
and pepper.

In a small bowl, combine the ingredients for the gremolata.

Serve the venison shanks in widerimmed soup bowls and ladle the hot
braising liquid around. Sprinkle with the gremolata and garnish with herb
sprigs.

Yield: 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : COOKING RIGHT SHOW #CR9613

Posted to MCRecipe Digest V1 #228

Date: Sat, 28 Sep 1996 04:49:40 0400

From: billspa@icanect.net (Bill Spalding)

NOTES : *Any oilcured black olive to your taste may be used
~ From SUNNY West Palm Beach, FL COFFEE.CUP empty. Operator
halted.