Emeril's Venison Osso Buco with Creole Mustard Spaetzle

Emeril Green Episode: "Are You Game?"

June 7, 2010

Venison Osso Bucco:
4 lbs venison osso buco, patted dry
1 bottle dry red wine
1 onion, thinly sliced
2 cloves garlic smashed
2 sprigs rosemary
2 sprigs thyme
4 bay leaves
1 tablespoon orange zest
Wondra flour for dredging the venison shanks
7 tablespoons unsalted butter plus additional if necessary
3 tablespoons olive oil plus additional if necessary
1 tablespoons tomato paste
1 1/2 cups Italian red wine
1 1/2 cups finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
2 tablespoons minced garlic
4 to 5 cups chicken broth or beef broth
1 1/2 cups peeled, seeded, and chopped tomato or 1 1/2 cups drained canned plum tomatoes, chopped
6 sprigs parsley
4 sprigs rosemary
1 teaspoon juniper berries
1 recipe Mustard Cream Spaetzle, as follows

Creole Mustard Spaetzle:
1 cup plus 2 tablespoons all-purpose flour
1 3/4 teaspoons salt
3 large eggs, lightly beaten
1/3 cup whole milk
1/4 cup plus 1 tablespoon Creole mustard, or other spicy, whole-grained mustard
1 teaspoon vegetable oil
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon fresh lemon juice

Venison Osso Bucco:
Place the venison in a large resealable plastic bag or a in a non-reactive baking dish. Combine the red wine, onion, garlic, rosemary, thyme, 2 of the bay leaves and orange zest and pour over the venison. Marinate the venison in the refrigerator for at least 12 hours and up to 24 hours. Remove the venison from the marinade and allow to come to room temperature before proceeding with the recipe.

Preheat the oven to 325°F. Season the venison shanks with salt and pepper and dredge them in the flour, shaking off the excess. In a large Dutch oven over medium high heat, heat 3 tablespoons butter and 3 tablespoons oil. When hot, brown the venison shanks in batches, adding some of the additional butter and oil as necessary and transferring the shanks as they are browned to a platter. Add the wine and bring to a boil, scraping up the brown bits clinging to the bottom and sides of the pan. Cook until the liquid is reduced to about 1 cup, and reserve the wine mixture in a small bowl.

In the same Dutch oven, heat the remaining 4 tablespoons of butter and cook the onion, carrots, celery, and garlic over moderately low heat, stirring occasionally, until the vegetables are softened, 8 minutes. Add the tomato paste to the vegetables and continue to cook for an additional 10 minutes. Add the shanks with any juices that have accumulated on the platter, the reserved wine mixture, and enough of the broth to cover the shanks. Spread the tomatoes over the shanks. Wrap the parsley, rosemary, remaining 2 bay leaves, and juniper in cheesecloth, making a small bag, add the sachet to the pot. Bring the liquid to a simmer over medium high heat. Season with salt and freshly ground black pepper.

Braise the venison shanks, covered, in the oven for 2 hours, reduce the temperature to 275 degrees F. and continue to cook for another 2 hours or until the venison is tender and falling off the bone. Transfer the shanks with a slotted spoon to an ovenproof serving dish, discard the strings, and keep the shanks warm. Strain the pan juices into a saucepan, pressing hard on the solids, and skim the fat. Boil the juices for 15 minutes, or until they are thick enough to coat the back of a spoon. Spoon the polenta into shallow dinner bowl, place the venison on top of the polenta and pour some of the juices around them. Serve the remaining juices separately.

Creole Mustard Spaetzle:
Combine all the flour and 3/4 teaspoon salt in a large bowl. In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth. Add 1/4 cup of mustard and oil, and mix well. Prepare an ice bath in a large bowl and set aside.

Bring 4 quarts of water seasoned with the remaining 1 teaspoon of salt to a rolling boil in a large Dutch oven or large, heavy pot. Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water. With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water. (The water will rise and foam quickly.) Cook the dumplings, stirring, until they rise to the surface, about 5 minutes. Transfer with a long-handled spoon or strainer to the ice bath. Repeat with the remaining batter. Drain and place in a large bowl. (The spaetzle can be prepared to this point up to 2 hours in advance, and kept tightly covered in the refrigerator until ready to assemble.)

Melt the butter in a large non-stick skillet over medium-high heat. When the butter is foamy, add the remaining tablespoon of mustard and swirl to blend. Add the spaetzle, parsley, and lemon juice, and stir to mix. Cook until the spaetzle is warmed through and the flavors are well blended, about 2 minutes. Remove from the heat and serve immediately. This is a great side dish to accompany either pork, sausage, or chicken.

Serves 6-8.

Emeril Lagasse and Team Planet Green