We took one frozen whole front leg and shoulder plus a rear shank and had my old retired butcher friend band-saw that into pieces.  Taking inspiration from Ossu Bucco, we adapted that recipe for our venison, as follows.  We were happy with the result.


Dust the venison pieces with the flour, salt & pepper mix

Brown pieces in a frying pan with olive oil

Remove browned pieces to a slow-cooker

Add ingredients and stock

Bring to temperature, then simmer on low for 10-12 hours

Serve with mashed potatoes, peas, carrots and enjoy!



1.5 kg (about 3.5 pounds) of sliced venison leg and shoulder

Flour, salt and pepper to dust the pieces prior to browning

3 onions chopped

3 carrots chopped

3 stalks of celery chopped

2 sprigs of thyme

2 sprigs of rosemary

3- 4 bay leaves

2 tablespoons of garlic puree, or 4 cloves of fresh garlic

Good dash of pepper (to taste, but be generous) white or fresh-cracked

500 ml of chicken stock

half a cup of dry white wine

1 satchel of tomato paste (50 grams)

1 tin (440 ml) of chopped tomato