Venison ossobuco with creamy polenta and tomato salsa

Name: Venison ossobuco with creamy polenta and tomato salsa
Ingredients: Salt and pepper; 500 ml Beef or venison stock; 3 Olive oil; 6 units.items Venison ossobuco; 2 units.items Fresh bay leaves; 500 ml Apple juice; 1 units.items Sprig of fresh rosemary; 3 units.items Sprigs of fresh thyme; 2 units.items Shallots, peeled; 1 units.items cup of milk; 4 units.items cups of water; 1 units.items cup of polenta; 1 Extra virgin olive oil; 1 Butter (salted); Black pepper; Salt; 2 units.items Diced tomatoes; Zest of one lemon; 1 units.items Clove of garlic, crushed; 1 Lemon juice; 1 units.items Red chili, deseeded, diced; 2 Chopped coriander leaves

Venison ossobuco with creamy polenta and tomato salsa.

Venison ossobuco: venison shanks, perfect for slow cooking as with ossobuco. Deliciously tender and flavorful.

Ingredients

Salt and pepper

500mlBeef or venison stock

3Olive oil

6units.itemsVenison ossobuco

2units.itemsFresh bay leaves

500mlApple juice

1units.itemsSprig of fresh rosemary

3units.itemsSprigs of fresh thyme

2units.itemsShallots, peeled

1units.itemscup of milk

4units.itemscups of water

1units.itemscup of polenta

1Extra virgin olive oil

1Butter (salted)

Black pepper

Salt

Zest of one lemon

2units.itemsDiced tomatoes

1units.itemsClove of garlic, crushed

1Lemon juice

1units.itemsRed chili, deseeded, diced

2Chopped coriander leaves

Preparation

Season the ossobuco with salt and pepper and sear them in a preheated frying pan with olive oil until caramelized on all sides. Remove from the pan and place on a plate. Then fry the shallots in the same pan for 3-4 minutes and set aside.
Pour off excess oil and deglaze the pan with apple juice. Add the venison, beef stock, and herbs. Cook in a preheated oven at 120°C for 4 hours. Add the shallots and cook for another 30 minutes until the meat is tender.
Carefully remove the meat and shallots from the pan and keep warm. Reduce the roasting juices over high heat until glossy. Return the meat and shallots to the pan and glaze the meat. Keep aside in a warm place until serving.

Heat the milk and water together in a large pan. When warm, slowly add the polenta while stirring.
Once the polenta starts to thicken to a creamy consistency, stir in the butter and olive oil and season with pepper, salt, and lemon zest.