Nancy Young wrote:

> >
> > That type of braising would do. It was just that Osso Buco is a recipe for
> > veal.
>
> Oh, I know that. Still, I've seen venison osso buco on a menu, I
> get the general idea what to expect.

True. braising is pretty versatile. It is the technique of browning the meat and
them simmering it in broth with various goodies.

And that reminds me.... I haven't made chicken chausseur for a while. That's
basically the same thing as Ossa Bocu except it uses chicken instead of veal.