Savory Venison over Onion Risotto
- Ready In:
- 45mins
- Ingredients:
- 24
- Serves:
-
2
ingredients
-
Venison
- 4 (2 ounce) venison, medallions
- 1 tablespoon olive oil
- salt and pepper
-
Sauce
- 1⁄2 large red onion, diced fine
- 1 tablespoon butter
- 1⁄4 cup pinot noir wine
- 3⁄4 cup chicken stock
- 2 juniper berries, crushed
- 1 sprig rosemary
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon balsamic vinegar
- 3 tablespoons whole berry cranberry sauce
- salt and pepper
-
Risotto
- 1⁄2 cup risotto rice
- 1⁄2 large red onion, coarsely chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 garlic clove
- 3 fresh rosemary leaves
- 3 fresh thyme leaves
- 1⁄2 teaspoon ground oregano
- salt and pepper
- 1 1⁄2 cups chicken stock
- 1 tablespoon pre toasted slivered almonds
directions
- Venison-.
- Coat medallions with 1/2 of olive oil salt and pepper and let stand until risotto is half translucent.
- Using two small skillets, prepare sauce and risotto simultaneously.
- Sauce-.
- Finely dice 1/2 of the red onion and saute in butter until clear.
- Add remaining ingredients and reduce by 1/3 .
- Remove from pan and place in warm container, leaving a small residue in the pan for cooking the venison.
- Risotto-.
- Coarsely chop 1/2 of the red onion and saute in olive oil until translucent.
- Add garlic, rosemary, thyme, oregano butter, salt and pepper and cook for 1 minute.
- Add rice and stir to coat. Cook 1 minute then add small amounts of stock at a time stirring frequently uni til the rice is 1/3 to 1/2 translucent. Add the pre toasted almond slivers and salt and pepper to taste. Continue adding stock and stirring until tender crisp.
- Venison-.
- When the rice is half translucent place the medallions in the pan used for the sauce with the balance of the olive oil, Cook over medium high heat for 3 minutes until medium rare. Let the meat rest in a warm container for 5 to 7 minutes.
- Sauce-.
- Return sauce to pan with venison drippings and reduce by 1/3, incorporating drippings. season to taste.
- Serving-.
- Risotto, sauce and meat should all be ready at the same time.
- Place a semi circle mound of risotto one one side of the plate, lay the venison on the inside of the mound and cover with sauce. A green salad with a oil and balsamic vinegar dressing goes well with this dish. Pinot Noir is a good wine paring.
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