Savory Venison Over Onion Risotto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.