Venison Ossobuco with Sweet Potato Purée
A game-changing take on the Italian braised classic: venison ossobuco meets lovage gremolata, with Kikkoman Teriyaki Marinade adding a Japanese accent to the dish.
Cooking Time 250
Portions
10
Ingredients
Increase Portion Size
- kg venison ossobuco
- ml Kikkoman Teriyaki Marinade
- ml vegetable oil
- g carrots, peeled, roughly chopped
- g onions, peeled, roughly chopped
- g celery, roughly chopped
- g tomato purée
- ml port (red)
- ltrs game stock
- bay leaves
- g fresh thyme, on the stalk
- g cornflour
- g butter
- kg sweet potatoes, peeled, roughly diced
- g shallots, peeled, roughly diced
- ml vegetable stock
- g lovage, finely chopped
- garlic cloves, peeled, finely chopped
- g orange zest
- ml olive oil
- g chicory, washed and trimmed
- ml balsamic vinegar
- g honey
- g salt
- g pepper
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1
Step 1
Marinate the ossobuco meat in the Kikkoman Teriyaki Marinade for at least 2–3 hours (ideally overnight). Preheat the oven to approx. 160°C (fan). Drain the meat. Sear in a roasting pan with oil for 3–4 minutes on each side, then remove. Roast the vegetables in the same pan for 8–10 minutes. Add the tomato purée and cook for another 2–3 minutes. Deglaze with the port, reduce, then pour in the stock. Return the meat to the pan along with the herbs, cover and braise in the oven for 3–4 hours. -
2
Step 2
Remove the meat and strain the sauce through a fine sieve. Thicken with the cornflour and finish with the butter. Shortly before serving, reheat the meat in the sauce in portions or, for example, regenerate in a full-size gastronorm tray, covered with sauce, using a combi oven. -
3
Step 3
For the purée, sauté the sweet potatoes and shallots in a saucepan with butter over medium heat for 3–4 minutes. Add the stock, cover and simmer gently for approx. 35 minutes. Drain off any excess liquid and purée the vegetables in a jug blender until smooth. Add a little of the cooking stock if needed to loosen the mixture while blending. Season to taste with the salt. -
4
Step 4
For the gremolata, wash and drain the lovage, then finely chop it together with the garlic. Mix with the orange zest and a little olive oil. Season to taste with salt and pepper. For a fruitier flavour, add a splash of orange juice. -
5
Step 5
Wash, drain and trim the chicory. Heat the butter in a pan over medium heat. Sauté the chicory for 3–4 minutes, then add the balsamic vinegar and honey. Season to taste with salt and pepper. -
6
Step 6
To serve, spoon the purée onto plates, place the meat on top and finish with the chicory and gremolata.
Ingredients
- 2.5 kg venison ossobuco
- 500 ml Kikkoman Teriyaki Marinade
- 100 ml vegetable oil
- 250 g carrots, peeled, roughly chopped
- 300 g onions, peeled, roughly chopped
- 200 g celery, roughly chopped
- 50 g tomato purée
- 300 ml port (red)
- 2 ltrs game stock
- 2 bay leaves
- 20 g fresh thyme, on the stalk
- 15 g cornflour
- 110 g butter
- 1.3 kg sweet potatoes, peeled, roughly diced
- 200 g shallots, peeled, roughly diced
- 300 ml vegetable stock
- 70 g lovage, finely chopped
- 2 garlic cloves, peeled, finely chopped
- 2 g orange zest
- 100 ml olive oil
- 500 g chicory, washed and trimmed
- 50 ml balsamic vinegar
- 20 g honey
- 2 g salt
- 2 g pepper
