Complimentary Recipe – Elk Osso Buco in Crock-pot 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

This is a recipe that I just love because it is easy and delicious. It is however, not very gourmet. So if you are not inclined to use a crock-pot slow cooker this may not be for you.  (One of our chef friends thought it was a horrible waste of premium Osso Buco) I offer this to you because everyone who has had it loves it. Elk Osso Buco: 6 premium cut pieces of Osso Buco Ingredients: 1 Crock-pot with lid 1 can Cream of Mushroom Soup 1/2 cup red Wine (we like a to use a jug cab) 2 tablespoons dry onion pieces 1-teaspoon garlic powder Sea Salt and cracked Pepper to taste 1/2 cup sour cream Egg noodles Sour cream Preparation: Place Osso Buco, mushroom soup, dried onion, garlic powder, salt, pepper and red wine in crock-pot. Turn on high until mixture starts to bubble then reduce neat to low and stir in sour cream. Cook at least 4 hours. Remove bones and break meat into smaller pieces. Cook until ready to serve. (Mixture should be thick. If not thicken with cornstarch and water after turning heat to high.) Remove from crock-pot to warmed crockery bowl Serving: Serve hot over egg noodles. Add a dollop of sour cream to each serving.  We like to eat with buttered corn and green bean mixture. Have plenty of fresh seven-grain bread and butter. A glass or two of a good Pinot Noir is a nice touch to this easy delicious meal.

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