Wild Venison Osso Buco (frozen) 1kg
A classic Italian dish, they say the essential secret of Osso Buco alla Milanese is "patience and simplicity". Some use lamb, but the Venison shank offers a more robust, earthy taste, slowly cooked in all the richness of traditional braising liquor.
Inspiration: This is your one-pot wonder dish for winter! Roll the shanks in flour, and then add red wine, beef stock, garlic, onion, carrots, can diced tomatoes, celery, salt, pepper, thyme, and bay leaves and cook on a low oven, 150'C, for 3 hours.
Provenance: Sourced from Discovered Wildfoods. Sambar deer roam wild across Victoria and NSW's alpine country, free-range and wild-fed their entire lives. With no natural predators, deer populations grow unchecked, placing real pressure on forests, waterways and native species. Discovered Wildfoods harvests them humanely as part of an active ecological restoration effort.
Wild Venison Osso Buco (frozen) 1kg
A classic Italian dish, they say the essential secret of Osso Buco alla Milanese is "patience and simplicity". Some use lamb, but the Venison shank offers a more robust, earthy taste, slowly cooked in all the richness of traditional braising liquor.
Inspiration: This is your one-pot wonder dish for winter! Roll the shanks in flour, and then add red wine, beef stock, garlic, onion, carrots, can diced tomatoes, celery, salt, pepper, thyme, and bay leaves and cook on a low oven, 150'C, for 3 hours.
Provenance: Sourced from Discovered Wildfoods. Sambar deer roam wild across Victoria and NSW's alpine country, free-range and wild-fed their entire lives. With no natural predators, deer populations grow unchecked, placing real pressure on forests, waterways and native species. Discovered Wildfoods harvests them humanely as part of an active ecological restoration effort.
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A classic Italian dish, they say the essential secret of Osso Buco alla Milanese is "patience and simplicity". Some use lamb, but the Venison shank offers a more robust, earthy taste, slowly cooked in all the richness of traditional braising liquor.
Inspiration: This is your one-pot wonder dish for winter! Roll the shanks in flour, and then add red wine, beef stock, garlic, onion, carrots, can diced tomatoes, celery, salt, pepper, thyme, and bay leaves and cook on a low oven, 150'C, for 3 hours.
Provenance: Sourced from Discovered Wildfoods. Sambar deer roam wild across Victoria and NSW's alpine country, free-range and wild-fed their entire lives. With no natural predators, deer populations grow unchecked, placing real pressure on forests, waterways and native species. Discovered Wildfoods harvests them humanely as part of an active ecological restoration effort.