Venison Osso Buco

• 1/4 cup flour
• Salt and black pepper
• 4 pieces venison shank cut for osso buco, about 3 pounds, or 2 pounds venison shoulder for stew, in 2-inch chunks
• 3 ounces smoked bacon, coarsely chopped
• 1 tablespoon extra virgin olive oil
• 1 medium red onion, chopped
• 1 stalk celery, chopped
• 2 parsnips, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon ground allspice
• 1 cup fresh cranberries
• Juice and grated zest of 1 navel orange
• 1 tablespoon molasses
• 1 cup dry red wine
• 1 cup beef stock
• 4 sprigs fresh thyme

1. Mix flour with salt and pepper, about 1/2 teaspoon each.
2. Pat meat dry and dust with flour.
3. Lightly brown bacon in a 4-quart casserole.
4. Remove, leaving fat in the pot.
5. Brown venison in fat on all sides over medium-high heat.
6. Remove.
7. Reduce heat to low, add oil, then onion, celery, parsnips and garlic.
8. Cover and cook on low about 6 minutes, until vegetables are soft.
9. Return bacon to pot and stir in allspice.
10. Add cranberries, orange juice, molasses, wine and stock.
11. Bring to a simmer, scraping bottom of pot.
12. Return meat to pot, baste with sauce, top with thyme, cover and cook on low until meat is fork-tender, about 1 hour, basting a few times.
13. Check seasonings and serve, with a sprinkling of orange zest on top and sauce all around.

flour, salt, venison shoulder, bacon, extra virgin olive oil, red onion, celery, parsnips, garlic, ground allspice, fresh cranberries, orange, molasses, red wine, beef stock, thyme

Taken from cooking.nytimes.com/recipes/1014439 (may not work)