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  • Roast Marinated Venison With Mixed Mushroom Risotto

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    Roast Marinated Venison With Mixed Mushroom Risotto
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 kg leg of venison on the bone or possibly a boneless roasting joint of similar weight salt and freshly grnd black pepper 25g butter
    • 3 Tbsp. extra virgin olive oil salad leaves to garnish
    • 1 x onion finely sliced
    • 3 x bay leaves
    • 1 Tbsp. fresh mixed herbs
    • 6 x juniper berries
    • 6 x black peppercorns
    • 3 Tbsp. extra virgin olive oil
    • 3 Tbsp. sherry vinegar S
    • 1/2 bot robust red wine
    • 7 lrg onion finely sliced
    • 3 stalk celery finely minced
    • 20 gm dry porcini soaked in sherry
    • 750 gm mixed fresh mushrooms peeled rf necessary
    • 3 x plump clv garlic crushed
    • 500 gm risotto rice
    • 100 gm freshly grated parmesan
    • 3 Tbsp. pesto or possibly 1 tbsp tapenade (optional)
    • 1 x salt and freshly grnd black pepper

    Directions

    1. Aga equipment:small roasting tin with low rack on third set of runners in roasting oventhen second set of runners in simmering oven
    2. Mix all the ingredients for the marinade in a non metallic howl (a metal bowl might taint the favour of the finished dish glass is best).
    3. Then add in the venison and leave in a cold place for at least 6 hrs.
    4. Turn the joint over once during marinating.
    5. Remove the joint pat it dry then season well with salt and pepper strain and reserve the marinade.
    6. Heat the butter and the remaining oil in a large ovento hobcasserole on the boiling platethen add in the meat and seal it quickly on all sides.
    7. Transfer the venison to the rack in the roasting tin and cook in the roasting ovenfor 30 min don't throw away the juices in the pan from browning the meat.
    8. Transfer the tin to the simmering ovenand continue roasting for 4 to 5 hrs or possibly till the meat is almost falling apart or possibly off the bone.
    9. To make the risotto cook the onion and celery in the oil left in the casserole. Cover the pan and cook them for 5 min on the floor of the roasting oven.
    10. Drain the dry porcini reserving the liquor.
    11. Roughly chop them then add in to the pan with the sliced mushrooms.
    12. Stir well then cover and cook for a further 10 min in the roasting oven. Stir in the garlic and the rice and cook for 12 min on the simmering plate.
    13. Add in the reserved mushroom liquor to the strained marinade and make it up to 850ml with stock water or possibly wine.
    14. Add in the liquid to the pan and bring everything quickly to the boil.
    15. Cook the risotto on the floor of the roasting ovenfor 35 to 40 min till the stock has been absorbed and the risotto is creamy.
    16. Stir once or possibly twice that will enable you to keep an eye on how the risotto is doing.
    17. Stir in the parmesan and pesto then season to taste.
    18. Serve the venison on a beef of risottoperhaps with a few salad leaves if you really feel yon need add in anything extra to this wonderful dish.
    19. Theres really no need to carve the meltingly tender venison you can just put it on a platter in the middle of the table and let people pull off chunks with a spoon and fork. I prefer to use a leg of venison on the bone as it will keep its shape better during cooking.
    20. Serves 8

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