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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 685.16 Kcal (2869 kJ) | ||
| Calories from fat | 296.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.98g | 51% | |
|---|---|---|---|
| Cholesterol | 48.84mg | 16% | |
| Sodium | 411.87mg | 17% | |
| Potassium | 442.94mg | 9% | |
| Total Carbs | 61.57g | 21% | |
| Sugars | 9.52g | 38% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 26.71g | 53% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.1mg | 11% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 124.77 Kcal (522 kJ) | ||
| Calories from fat | 54.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 51% | |
|---|---|---|---|
| Cholesterol | 8.89mg | 16% | |
| Sodium | 75mg | 17% | |
| Potassium | 80.66mg | 9% | |
| Total Carbs | 11.21g | 21% | |
| Sugars | 1.73g | 38% | |
| Dietary Fiber | 0.51g | 11% | |
| Protein | 4.86g | 53% | |
| Vitamin C | 1.2mg | 11% | |
| Iron | 0.4mg | 11% | |
| Calcium | 9.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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