Serves: 2 Preparation Time: 30mins Cooking Time: 3 hours
Ingredients
1 pack of Glenkilrie Venison Osso Bucco (4 pieces)
75g Butter
500ml Beef Stock
Small onion
20ml Merlot
220g Carrots
350g Jersey Royal Potatoes
50g Asparagus
Parsley
Salt and Pepper for seasoning.
Method
Melt 50g butter in a pan and sear meat until brown
Sauté diced onion in remaining 25g butter and add to meat dish
Cover the meat with 500ml of beef stock, and 20ml merlot
Simmer for 3 hours or until ready.
Serve with boiled carrots, potatoes, and steamed asparagus.
