Find recipes from the World's Cookbook - Wocobook www.wocobook.com
print favorite

Deer osso Buco

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
1stemLeaf celery (small cubes)
1Gullerød (small cubes)
1cloveGarlic pressed
1Leek (only the white into small cubes)
1Red Onion minced
1tspThyme
2dlVildtbouilon
2.5dlRed wine
3tbspTomato puree
3-4Deer osso buko
4Bay 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.

Recipe categories