Deer osso Buco

Name: Deer osso Buco
Yield: 2 portion(s)
Ingredients: Wheat flour cornstarch; Olive oil; Torn shell of a ½ lemon; 1 stem Leaf celery (small cubes); 1 Gullerød (small cubes); 1 clove Garlic pressed; 1 Leek (only the white into small cubes); 1 Red Onion minced; 1 tsp Thyme; 2 dl Vildtbouilon; 2.5 dl Red wine; 3 tbsp Tomato puree; 3-4 Deer osso buko; 4 Bay leaves

Mains

Cook time: 0 min.
Servings: 2 portion(s)

Ingredients for Deer osso Buco

		Wheat flour cornstarch
		Olive oil
		Torn shell of a ½ lemon
1	stem	Leaf celery (small cubes)
1		Gullerød (small cubes)
1	clove	Garlic pressed
1		Leek (only the white into small cubes)
1		Red Onion minced
1	tsp	Thyme
2	dl	Vildtbouilon
2.5	dl	Red wine
3	tbsp	Tomato puree
3-4		Deer osso buko
4		Bay leaves

Instructions for Deer osso Buco

To prepare the Deer osso Buco recipe, please follow these instructions:

Osso Bucoerne seasoned with salt and pepper and turned into flour. heat the oil in a thick-bottomed saucepan and Brown the meat on both sides. Take the meat up.
Add the finely chopped vegetables and saute lightly. Add the red wine and cook in half, then add the tomato paste, thyme, Bay leaves, garlic, and lemon zest bouilon.
Osso Bucoerne put it back in the pot and brought to the boil. The heat is reduced and the right småkoger, covered, for about 1 hour. The meat is taken up and kept warm. Remove Bay leaves. The sauce be smoothed if possible. with cornstarch and pour over meat.

Tips:
Serve on bed of mashed potatoes or rice. Bacon or parma ham can also be recommended as an accessory.

Deer osso Buco

Ingredients for Deer osso Buco

Instructions for Deer osso Buco

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