I love watching the Meat Eater television show, and I love how Steve Rinella combines hunting and cooking, striving for excellence in both. This recipe for Venison Osso Bucco caught my attention, as it seemed like something I could try easily. So, I followed his recipe pretty closely, with the following changes:

· I cut back from 4 garlic cloves to 3, and I’d cut back to 2 if I was to do it again
· Don’t be scared of putting 2 whole onions in there, and don’t worry about cutting them up very small. With this dish, the onions all but disappear into the sauce.
· In addition to the discs of the shank, I threw in a small boneless roast that was too small to make a meal by itself. This made for a meatier meal.
· I let the dish cook for at least 4 hours, closer to 4.5 hours
· Instead of pulling out the shank discs and plating them separately, I pulled all the meat off the bones, shredded the meat, and mixed it into the vegetables and sauce, ending up with more of a stew
· Since I had no idea what polenta was, I ended up making a rice pilaf and spooning the osso bucco over a bed of rice.
· If I had to do again, I’d make some type of mashed potatoes or other starchy side dishes, and definitely have some bread to sop with!

All in all, venison osso bucco turned out wonderfully. It’s a warming, filling meal that’s great for a cold, rainy evening as you get ready to settle down on the couch.