By the Bear Tech | @Kolby_Morehead
Osso Bucco, meaning ‘bone with a hole’ in Italian, utilizes a part of a bear that would typically go to the grind pile. In this dish, we are using the shank, or lower part of a bear leg. This meat would not typically be used by itself because of all of the connective tissue, tendons, and sinew running from the knee down to the paw of the bear.
The ingredients for Osso Bucco are common and cheap, so that’s a big win for this guy. That combined with the flavor and how the meat falls off the bone after cooking makes this a new go-to. Oh, and it’s made with only seven ingredients, too. It is easy and at the same time unique enough to be a hit in any environment. I’m definitely going to try it with other wild game as well because only the best of friends will be getting it with bear; it’s too good.
Osso Bucco is traditionally paired with risotto, but a bed of grains or noodles of some kind would do just fine too. You don’t have to put it on anything with a lot of flavor; the flavor of the meat and sauce will make up for that.
1 bear shank, cut into cross cuts
1 onion chopped
1 carrot chopped
2 cloves garlic finely chopped
1 cup white wine (we used pinot grigio)
1/2 cup crushed tomatoes
1-2 sprigs fresh herbs (we used parsley)
Cut the bear shank into cross cuts (Ours were about an inch and a half)
Chop the onions, carrots, and garlic
Set the Instant Pot to Sauté on high. Brown the meat on both sides with oil, butter, and some fresh herbs if you have them. Salt and pepper liberally on both sides.
Remove the meat & let it rest. Sauté your onions, carrots, and garlic in the same pot for a few minutes until they are soft. Then add your wine and cook another few minutes until the wine reduces by half.
Add in the crushed tomatoes, fresh herbs, and bear shanks. Put the lid on and set it to cook on high pressure for 1 hour (If using a crockpot, you will need to cook it most of the day)
Plate over some cheesy risotto and enjoy. You can make the risotto from scratch or make it from a box!
1 box of chicken broth (32 Ounces)
5 tablespoons of salted butter
2 cloves of garlic
1 cup of arborio rice (any short-grained rice will do)
½ cup of white wine (we used pinot grigio)
1 handful of baby spinach
½ cup of parmesan cheese
½ teaspoon of nutmeg
Salt and pepper
1-2 springs of fresh herbs (we used parsley)
Heat up the broth in a small pan while melting the butter (keep a little to the side for later) in another pan on medium-low heat
Once the butter is melted, add in the leeks and cook until tender while stirring. Then add the garlic.
Continue to stir and add in the rice. Stir & allow to cook until it becomes translucent. Next, add in the wine and continue stirring until the wine is cooked out.
Continue stirring, add in about a half cup of the warm broth and let the rice absorb it. Continue this process until it becomes thick and creamy.
Continue stirring and add in the spinach until it starts to wilt
Add the parmesan, the lemon juice, nutmeg, and remaining butter… salt and pepper to taste. Enjoy!