Savory Venison over Onion Risotto |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Venison Medallions with a savory cranberry sauce served atop Onion risotto. Ingredients:
4 (2 ounce) venison, medallions |
1 tablespoon olive oil |
salt and pepper |
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 |
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:
1. Venison-.
2. Coat medallions with 1/2 of olive oil salt and pepper and let stand until risotto is half translucent.
3. Using two small skillets, prepare sauce and risotto simultaneously.
4. Sauce-.
5. Finely dice 1/2 of the red onion and saute in butter until clear.
6. Add remaining ingredients and reduce by 1/3 .
7. Remove from pan and place in warm container, leaving a small residue in the pan for cooking the venison.
8. Risotto-.
9. Coarsely chop 1/2 of the red onion and saute in olive oil until translucent.
10. Add garlic, rosemary, thyme, oregano butter, salt and pepper and cook for 1 minute.
11. 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.
12. Venison-.
13. 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.
14. Sauce-.
15. Return sauce to pan with venison drippings and reduce by 1/3, incorporating drippings. season to taste.
16. Serving-.
17. Risotto, sauce and meat should all be ready at the same time.
18. 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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