Venison Osso Buco

Venison Osso Buco with Celery Root Puree, Green Garlic Vinegrette, and Gnocchi

4 ea. Venison Shank
3 oz. Vegetable Oil
1 ea. Onion, Yellow, Lg. Dice
1 ea. Carrot, Peeled, Chopped
1 rib Celery, No Leaves,Chopped
6 ea. Garlic Cloves, Whole
10 sprigs Thyme, Fresh
2 qt. Venison or Beef Stock
Salt, Kosher & Fresh Cracked Black Pepper to taste
Garnish Gremolada

Season each shank with salt and pepper (both sides). Place a pressure cooker over high heat, add oil and get hot. Place each shank down in pan to sear, when crust has developed flip and repeat. When shanks are well seared on both sides remove from pan and set on sheet tray. If needed add oil to pan to sauté. Add onions, carrots, celery and garlic to pressure cooker and sweat. After sautéing mire poix, make a bed of it in the bottom of the pan. Place venison shanks on top of mire poix, add fresh thyme to pan. Then add venison or beef stock. Add enough beef stock to cover shanks by 3/4. Place lid on pressure cooker and turn heat down to a simmer, cook 1 1/2 to 2 hours. Remove pressure cooker from heat and place in sink, run cold water over pressure cooker and remove lid. Carefully remove venison osso buco from presser cooker with a spatula, place on plate. Serve with risotto and vegetables. Reduce liquid in pressure cooker to sauce consistency, strain and server over venison. Top venison with gremolada. Serves 4.

Celery Root Puree
1 lbs. Celery Root, peeled,
medium dice
1 lbs. Yukon Gold Potatoes, peeled, medium dice
1 cup Milk
2 cup Water
6 oz. Butter, 1 oz. cubes
4 oz. Sour Cream
Heavy Cream as needed
Salt to taste
Place celery root and potato in sauce pan with milk, water and salt. Bring to a boil. Let simmer until you can easily pierce celery root with a paring knife.
Drain well, place celery root-potatoes back in sauce pan, place over medium heat and stir 1 minute. (This allows you to get rid of excess moisture.) While celery root and potatoes are cooking, get butter, sour cream, heavy cream, salt and mixer together on back table. When celery root and potato mixture is dry, run through a food mill, add to mixing bowl. Add butter, sour cream and heavy cream. Mix with paddle attachment until smooth. Blend in blender until smooth. Taste and adjust seasoning.

Green Garlic Vinegrette
5 Garlic Cloves
Red Wine Vinegar
Green Onions
Blended Oil

1 1/4 lbs Russet Potatoes
4 oz. All-Purpose Flour
1 ea. Egg
Salt and pepper to taste
Nutmeg to taste
Garnish: Pesto Sauce

Bake the potatoes until tender. Peel. Rice. Blend in the flour, egg, ricotta cheese and season with salt and nutmeg. Roll into a stick about 1/2-inch thick on a lightly floured tabletop, and cut into 3/4-inch pieces. Roll on gnocchi board to the back of a floured 1/2 sheet tray (See Chef). When ready to serve, place gnocchi in boiling salted water, cook them until they rise to the top of the water. Drain. Serves 4.