Organic Venison Osso BucoA slow-cooking treat from the shin that looks impressive and tastes stunning-great for stewing
Organic Venison Osso Buco
A slow-cooking treat from the shin that looks impressive and tastes stunning-great for stewing
Cut laterally from the shin of the deer carcass, organic venison osso buco, when slow cooked, has tremendous depth of flavour and flakey, tender texture. Translated from Italian, 'osso buco' means 'bone with a hole', which is a pretty accurate reflection of this cut. When the rich bone marrow melts away into your gravy, you will, indeed, be left with a bone with a hole. You'll also be left with some particularly rich and flavour-packed gravy. The hard work done by the muscles that make up osso buco is clear in the robust texture and distinctive bite of the meat. It'll reward patient cooking with fall-off-the-bone softness and makes a very special, hearty winter meal.
Osso buco is one of the rare occasions where you'll see very distinct marbling in venison. Generally this is the leanest of meats, which is why it responds best to very quick or very slow cooking, depending on the cut. The leg muscles of a deer have worked hard during the animal's life, so are defined and well developed. Like cattle and sheep, deer cover a lot of ground every day grazing and browsing. But these are wild animals, permanently on guard to flee from danger, so they're constantly on the run. This gives them strong muscles that translate into fantastic meat.
We deliver all around mainland Britain, excluding the Highlands and Islands. You will be able to choose your preferred delivery slot at checkout.
We can deliver to you Tuesday to Saturday.
We will pick, pack and deliver your box the day you have requested.
For every order, we'll send you a text message on the morning it is due to be delivered.
Our courier will leave it in your requested safe place if you would prefer a contactless delivery.
We have a minimum order of £40.
The delivery charge is £5.
No. You can leave a message with your order telling us where you would like to have your box placed. It would be best placed somewhere cool or at least in the shade – especially during the hotter months of the year. Our products will stay at the same temperature for up to 40 hours, so just make sure that you can pick up your order within that time.
Our couriers will send you a text message or email, which ever you prefer, giving you an hour slot when your box will arrive. If that doesn’t suit you, some options will be provided to make your delivery more convenient.
Our products will stay frozen at the same temperature for up to 40 hours. Simply put them in your freezer after delivery or in your fridge if you want to defrost them and use them within the next few days.
At Coombe Farm we believe in sustainability. And we live it. Regarding our packaging:
Your delivery box is made of 100% recycled paper and is 100% recyclable.
To keep your order frozen we use ice packs which will retain a low temperature for a long period of time. Reuse them for a picnic or simply snip, empty the water and pop in your plastic recycling.
We use paper pulp sheets to insulate the box. They are great for craft projects or can also simply be recycled with paper waste.
We deliver our organic produce Tuesday – Saturday and you will be able to choose your preferred delivery day at checkout. The delivery charge is £5.
Freezing is the most natural way of preserving food. And as here at Coombe Farm Organic we believe in slow-grown, healthy food, a form of preservation that doesn’t need artificial additives gets a big tick from us.
We use blast freezing to preserve all of our meat products. It’s done at the point of butchery, to temperatures of -26°C. This locks in all the freshness, flavour and nutritional value and means you get the longest possible shelf life at home once you’ve defrosted it.
It also guarantees it will arrive with you in tiptop condition - confidently delivering fresh meat would be much more challenging.
All of our meat is butchered in our in-house butchery by our small team. This means we have full control of what is cut and also means that we can accommodate more requests from our customers.
You will find any product ingredients on the relevant product pages.
Can't Find the Answer?
If you cannot find the answer to your question and would like to speak to someone contact us and we will be happy to help.
Slowly does it when cooking venison osso buco. Simply sear the meat in a hot pan on both sides until brown and starting to crisp. Then transfer to a casserole with your chosen gravy ingredients and cook at 130° for at least 3 hours, longer if you have time. Just keep an eye on the liquid, topping it up if necessary. Venison is best friends with earthy, woody spice flavours, so try flavouring it with juniper, bay or cinnamon. A red wine gravy with wild mushrooms, chestnuts and smoky bacon complements the distinctive flavour of the meat and makes an indulgent treat for cold evenings.