Venison Osso Buco with Miso Braised Leeks and Mushrooms

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Try my unique take on venison Osso Buco cooked with miso braised leeks; braised venison shank, slow cooked with mushrooms and leeks in a miso apple cider braise. Serve over white cheddar jalapeno grits for a delectable meal.


Osso Buco

  • 2 venison shanks
  • 3 tablespoons butter, room temp
  • 6 tablespoons miso, divided in half
  • 2 teaspoons black pepper
  • 1 tablespoon minced garlic
  • 1 bunch green onions, finely minced
  • 3 large leeks, chopped and washed
  • 6 cups mushrooms, chopped and washed
  • 2 tablespoons tomato paste
  • 3 tablespoons maple syrup
  • 2 cups beef broth
  • 2 cups hard apple cider
  • 2 tablespoons tamari
  • 3 tablespoons apple cider vinegar
  • Fresh sage
  • Fresh rosemary

For the grits

  • 2 cups grits
  • 6 cups water
  • 2 teaspoons salt
  • 2 tablespoons butter
  • 1/3 cup fermented jalapeño brine
  • 1 cup cheddar cheese, grated

For the gremolata

  • 1 cup parsley, fresh and chopped
  • 1 tablespoon fermented lemon rind, minced
  • 1 tablespoon olive oil
  • 1 garlic clove, minced


  1. Preheat oven to 350 degrees.
  2. Pat the venison shanks dry and sprinkle with salt. Let the shanks rest for 10 minutes
  3. In small bowl combine the butter, 3 tablespoons miso, black pepper, garlic, and green onion
  4. Rub both venison shanks with the butter mixture on all sides.
  5. Heat 2 tablespoons of avocado oil in a large cast iron dutch oven (at least 5.5 quarts). Sear both sides of the shanks. About 2 minutes each side
  6. In a large bowl whisk together the tomato paste, maple syrup, beef broth, hard apple cider, 3 tablespoons miso paste, vinegar and tamari.
  7. Remove the shanks from the dutch oven. Place the shanks on a plate, be careful the dutch oven is still very hot.
  8. Deglaze the dutch oven with the beef broth apple cider mixture and bring it to a simmer.
  9. Add the chopped leeks and cook until they are wilted.
  10. Add the mushrooms to the pot. Nestle the shanks in, making sure they are in the liquid.
  11. Add in a rosemary sprig and fresh sage sprig.
  12. Cover and braise for 3 hours in the oven until vegetables are tender and meat shreds easily with a fork.
  13. Meanwhile, make the grits. In a medium pot bring the water to a boil. Add in the salt and butter.
  14. Once the water is boiling, continuously stir while slowly adding in the grits.
  15. Bring the grits back up to a boil then reduce the heat to the lowest setting and cover.
  16. Cook for 15, taking the lid off to stir every 5 minutes.
  17. Once the grits are cooked, add in the cheese and Jalapeño brine.
  18. Cook for ten more minutes with the lid off until the grits thicken.
  19. Allow the grits to cool slightly for ten minutes, as they cool they will thicken even more.
  20. Prepare the gremolata by mixing all the ingredients in a bowl.
  21. Remove the braise from the oven, remove the sage and rosemary spring, and season with additional salt and pepper to taste if necessary.
  22. Serve hot with cheddar cheese grits, top with gremolata.