- 6 14-oz. venison osso buco steaks
- 1⁄4 cup all-purpose flour
- Salt and cracked black pepper
- 2 Tbsp. oil 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 14-oz. can peeled Italian tomatoes
- 1 bay leaf
- 2 cups red wine
- 2 cups chicken or beef stock
- 1 TBSP. butter
- 11⁄2 cups Israeli pearl couscous
- 2 cups beef stock
- 2 Tbsp. butter
- 1⁄2 cup Italian parsley, chopped
- 6 fresh figs, quartered
- Whole fresh herbs (thyme, chives, rosemary) for garnish
Add carrot, celery, onion, and garlic to skillet. When venison is brown on both sides, remove meat and vegetables from pan, and discard excess oil. Add tomatoes to pan and roast 2 to 3 minutes.
Return vegetables and venison to pan. Add bay leaf and cover with wine and stock. Simmer for 2 hours or until meat is tender and starts to fall off the bone.
Carefully remove the venison. Arrange in an ovenproof dish. Place in a warming oven.
Strain the vegetables out of the sauce (discard them), and finish it by blending in the butter. Pour the sauce back around the meat.
- Warm up the fruit. Be careful not to overcook. Add the warm fruit to couscous and combine.