Venison Ossobuchi from the Dutch Oven
Ingredients
• 12-16 venison ossobuchi
(Leg slices, alternatively also from
deer or doe)
• 100 g carrots
• 100 g celery
• 120 g onions
• ½ l red wine
• Salt
• Pepper
preparation
It is best to have the ossobuchi cut by a butcher. Cut the vegetables into very small cubes (2 x 2 mm is ideal) and store them separately in small bowls. Season the leg slices with salt and pepper.
Preheat some briquettes in the chimney starter, then put 5-7 pieces under the Dutch oven and sear the ossobuchi in it.
Remove from the pot and then fry the vegetables according to the cooking times: start with the onion cubes, then the celery cubes and finally the carrot cubes. Add the leg slices again and deglaze everything with a dash of red wine. As soon as the red wine has boiled a little, pour in the rest and close the lid of the Dutch oven. Spread 10 briquettes on top.
Let it cook for 2 hours.
MiG BBQ tip: Leave a handful of chopped carrots and onions aside and add them 5 minutes before serving, so that some of the vegetables are still firm and retain their color.
FIRE&FOOD Issue 4-2016
