Ingredients

Venison 800 g trimmed Venison Osso bucco seasoned Flour 10 g Butter 10 ml Olive Oil ½ tablespoon Garlic 1 large Onion diced 2 blood oranges cut into large pieces 150 ml chicken stock fresh Thyme leaves 2 Bay leaves 150 ml Veal demi glace Polenta 1 L Water 200 g Buckwheat Polenta 50 g Butter grated Parmesan Mushrooms ½ kg Pine Mushroom thickly sliced Olive Oil ½ tablespoon Butter Salt & Pepper Garnish Gremolata

Description

Place Oil And Butter In Fry Pan. Roll Venison Pieces In Flour, Place Them In The Fry Pan And Brown All Over. Once Cooked, Place In Baking Tray. In A Fry Pan Cook Olive Oil, Diced Onion And Garlic. Add Quartered, Chopped Orange Pieces. Add Chicken Stock, F

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