Muntjac/fallow osso bucco, risotto Milanese, gremolata

Muntjac or fallow pieces on the bone, cut through the shank 2kg

Onions diced small 1 large

Carrot diced small 1 large

Celery diced small 2 sticks

Red wine, preferably Italian 250ml

Thyme 10g

Rosemary 10g

Beef stock 1 litre

Tinned tomatoes 1 small tin

Saffron Pinch

Flour 100g

Salt Pepper to taste

Whole garlic head split in half 1

Risotto rice ( arborio or carnaroli) 400g

Banana Shallots diced small 2

Garlic minced 2 cloves

White wine 200ml

Butter 100g

Parmesan 80g

White chicken or vegetable. Stock 750ml

Flat leaf parsley 60g

Lemon juice and zest 1

Extra virgin olive oil 150ml

Garlic cloves 2

Method •

Lightly coat the deer pieces in flour, salt and pepper. In a hot pan with some oil colour the pieces till golden all over, reserve in another dish •

In the same pan gently fry onion, carrot, celery and. Garlic till softened. •

Add the red wine, reduce and add the beef stock, herbs and saffron. Season it all with salt and pepper. Add the meat pieces back in and put in a suitable dish with a lid and braise in the Traeger or oven at 150C for approximately 2hrs 30mins or until the meat starts coming away from the bone. •

Once the meat is virtually cooked start making the risotto. Melt half the butter and cook the shallots and garlic for a minute or so until translucent, add the risotto rice, coat in the butter, shallot mix and cook out for another minute, finish with a squeeze of ½ a lemon

Add the white wine, when this is absorbed ladel in the hot stock slowly until all is Incorporated. Let it sit and finish with the remaining butter and parmesan. •

Making the gremolata, take a small hand blender. And blend all the ingredients until it reaches a sort of pesto consistency •

Serve the risotto with pieces of osso bucco on top, bit of the braising sauce and some of the gremolata.