Mule Deer Osso Buco

Transform your mule deer into something spectacular with this classic Italian preparation. Through traditional braising, you'll achieve tender meat falling off the bone with rich marrow that will impress even the most discerning palates.

Italian technique meets Western game

Culinary Adaptation This preparation adapts the classic Milanese dish to mule deer shanks, using traditional Italian technique to transform tough cuts into luxurious dining experiences.

Ingredients (Serves 6-8)

• 6-8 mule deer shanks, cut 2" thick
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 2 onions, diced fine
• 3 carrots, diced fine
• 3 celery stalks, diced fine
• 6 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef stock
• 1 can San Marzano tomatoes, crushed
• 2 bay leaves

Gremolata:

• Zest of 2 lemons
• 4 cloves garlic, minced
• 1/2 cup fresh parsley, chopped

Traditional Milanese Method

1. Shank Preparation: Tie the shanks with kitchen twine to keep them together during braising. Season generously with salt and pepper.

2. Soffritto Foundation: Brown the shanks, then sauté onion, carrot, and celery in the same pot until softened and fragrant, about 5-7 minutes.

3. Braising Liquid: Add wine, stock, and crushed tomatoes. The liquid should come about two-thirds up the shanks.

4. Long Braising: Cover and braise at 325°F for 2 1/2 to 3 hours until the deer shanks is falling off the bone.

5. Gremolata Finish: Mix fresh lemon zest, minced garlic, and parsley. Sprinkle this bright topping over the rich braised shanks.