Venison Osso Buco Pho
Yield
Serves 4-6
RECIPE Ingredients
Venison Osso Buco
- 1 pack Venison Osso Buco
- Rub: garlic powder, onion powder, salt, pepper, white vinegar
- 1 medium white onion, large dice
- 2 medium carrots, large dice
- 2 ribs celery, large dice
- 1 cinnamon stick
- 3 pieces star anise
- 3 quarts of water
Venison Meatballs
- 12 oz. pack Ground Venison
- ¼ teaspoon Chinese five spice
- 1 teaspoon minced ginger
- ½ egg, beaten
- ½ cup panko breadcrumbs
Pho Ingredients
- Ramen, udon, or rice noodles, cooked
- Red radish, thinly sliced
- Shiitake mushrooms, sliced and sautéed
- Jalapeños, thinly sliced
- Bean sprouts
- Cilantro leaves, cleaned and torn from stem
- Additional accompaniments: lime wedges, chili paste, sriracha, soy sauce, chili crisp
Price
$59.99
- Authentic, Cervena-certified venison
- Every farm practices sustainable farming methods and humane treatment of animals
- Grass fed, pasture raised
- No antibiotics, hormones or steroids
- High in protein, lower in fat and calories than beef
- Four pieces of osso buco per package
- Sold in an uncooked state
- Product of New Zealand
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Recipe notes
The classic Vietnamese pho soup relies on simple ingredients and specific spice combinations for its signature flavor. It is easy to make but takes a little time – the reward is a fragrant bowl of hot soup with a rich broth. The venison osso buco lends richness and texture to the broth, and the little meatballs make a flavorful addition. Use the raw vegetable toppings of your choice and make it as spicy as you like with accompaniments.
RECIPE Preparation
For Venison Osso Buco
- Marinate the venison osso buco overnight; season generously with the spice rub and a splash of white vinegar.
- Heat a large, heavy-bottomed pot over medium-high heat. Sear the osso buco until golden brown on both sides. Remove and set aside.
- In the same pot, sauté the diced onion, carrots, and celery until tender.
- Add the cinnamon stick and star anise and pour in three quarts of water. Bring to a boil and season with salt until flavorful.
- Return the seared osso buco to the pot.
- Bring to a simmer, reduce the heat, cover, and let it cook for about 3 to 4 hours until the venison is fork tender.
- Remove the venison osso buco and strain broth. Reserve broth for pho. Remove meat from the bones in bite-sized chunks and set aside.
For Venison Meatballs
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a mixing bowl, combine the ground venison, Chinese five spice, kosher salt, minced ginger, beaten egg, and panko breadcrumbs.
- Gently mix the ingredients together until well combined, being careful not to overmix.
- With clean hands, take a small amount of the mixture and roll it between your palms to form meatballs slightly smaller than a ping pong ball. Place the meatballs on the prepared baking sheet, evenly spaced.
- Bake the venison meatballs in the preheated oven at 425 degrees F for about 15-20 minutes. Make sure to check for doneness by cutting one open or using a meat thermometer. The internal temperature should reach at least 160°F.
- Once done, remove the venison meatballs from the oven and let them rest for a few minutes before serving. You should have 14-18 meatballs with this recipe.
Finishing and Plating
Assemble the pho. Serve in large bowls; begin with the noodles of your choice at the bottom. Add the pulled osso buco and meatballs, then ladle the broth into the bowl. Garnish with fresh ingredients like radishes, cooked shiitakes, bean sprouts, jalapeños, and cilantro leaves (or basil, if preferred). Like it spicy? Top with chili paste, sriracha, soy sauce, and chili crisp. Talk about pho-nomenal flavor!
