Venison Osso Bucco
Freeze the lower portion of both the front and rear legs, dont remove silver skin or otherwise try to trim the legs. Once frozen cut each leg into 4 or 5 pieces, roughly 2" long, this can be done with a handsaw. I try to leave the ends a bit longer as they dont have as much meat. Wash the still frozen meat to remove bone dust. Allow to thaw. Tie each slice with butcher twine. Pat dry. Dust with S&P and flour.
Get some rendered bacon fat in a pan, smoking hot, sear the ends of the meat, and all sides. Set meat to the side.
Saute diced onions in the oil. Toss in thick cut carrot, celery and saute. Toss in some garlic. The moment you can smell the garlic, dump in a can of San Marzano tomatoes and a couple cups of red wine. Let this all simmer together on low for a few minutes then dump in Ziploc Freezer bag. Toss the meat in and some fresh spices, rosemary. Sage, etc.
Cook for 18-24 hours at 180f
Remove the meat with tongs, put in another bag, to go back in the sous vide to keep warm.
Dump all the veggies, etc. Into a big saute pan, also take a couple of the bones out of the meat and carve the bone marrow out. Dump that into the sauce. Simmer at a medium for a bit until it starts to thicken. Then pure to desired chunkiness.
While the sauce is in the pan, boil some pasta. When it is al dente, toss the pasta into the sauce and let it finish in there. This will suck up a bunch of the remaining juice into the pasta and make it mindblowing tasty. (It has to go in before its fully cooked for this to work)
Toss the Venison on top and serve.
This turns one of the worst cuts of meat into one of my favorite dishes.