Tim Kensett’s Red Deer Osso Bucco

Name: Tim Kensett’s Red Deer Osso Bucco
Yield: Serves 4
Cuisine: British
Ingredients: 1 kg (4 generous pieces) venison ‘osso bucco’, on the bone (prepared as described); 1 tbsp crushed black juniper berries; 200 g celery stalks, washed and finely chopped; 200 ml olive oil, for frying; 100 g plain flour; 1½ tbsp ground black pepper; 1 tbsp sea salt; 4 fresh bay leaves, torn; 15 g rosemary, finely chopped; 200 g red onions, peeled and finely chopped; 200 g carrots, peeled and finely chopped; 400 g tomatoes, peeled and chopped (or 1 × 400 g tin of chopped tomatoes drained of juice); half a bottle of good red wine; 30 g garlic, peeled and crushed; 400 g tomatoes, peeled and chopped (or 1 × 400 g tin of chopped tomatoes drained of juice); 1 litre game or beef stock; 1 litre game or beef stock

Preparation info

Serves
4

Difficulty
Complex

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

For Tim Kensett, former executive chef at the Fife Arms, the relationship between the hill, the beast, the gamekeeper and the cook is key. A gamekeeper will often ring him at an inopportune moment. ‘Can you take a stag?’ he will ask, because he has one in the cross hairs.

‘Absolutely’ is often Tim’s reply.

And then begins the respectful dignity in the way the deer is handled and cooke

Ingredients

Europe
United Kingdom
Braemar
South of Argyll
Sutherland
Caithness
Main course
Scotland

Ingredients

Method