Tomato and artichoke risotto with Cervena venison
- 500 g Cervena venison striploin or tenderloin
- 30 g smoked bacon sliced
- 250 g red and yellow mini-tomatoes
- 750 ml chicken stock
- 1 clove garlic
- 1 shallot
- 6 artichokes medium-sized
- 80 g butter
- 4 tbsp olive oil
- 2 tbsp vegetable oil
- 250 g risotto rice (Carnaroli or Aroborio)
- 150 ml dry white wine
- 2 sprigs Fresh rosemary
- 90 g Parmesan cheese grated
- 1 lemon
- 1 pinch sugar
- 1 pinch salt
- 1 pinch black pepper
Method
Cut the venison into slices weighing 60 grams. Remove the rosemary leaves from the sprigs. Season the meat on both sides with the rosemary and freshly ground black pepper. Sprinkle with 1 tablespoon olive oil and rub into the meat. Leave to marinate for 30 minutes.
Meanwhile, rinse the artichokes and then cut the tips back by a half. With a small kitchen knife, cut off the green leaves and peel the stems carefully. Remove the fuzzy center section with a melon baller or spoon. Place the artichokes in cold water with a little lemon juice until required.
Heat 2 tablespoons of olive oil and 20 grams of butter in a fry pan and gently fry the finely chopped shallot, garlic and bacon. Add the risotto rice and sauté until slightly transparent. Pour the white wine over the rice and cook until the liquid has evaporated. Add enough chicken stock to just cover the rice. Cook for a total of 18 minutes. When cooked, stir in the grated Parmesan cheese and the remaining cold butter.
While the rice is cooking, heat the remaining oil in a pan and very gently fry the drained artichoke pieces for 5 minutes, seasoning with salt and pepper. Add the mini-tomatoes and a pinch of sugar, and toss the ingredients together in the pan. When ready, stir into the cooked risotto.
Salt the marinated New Zealand venison and fry on both sides in the pre-oiled fry pan until it is done to the degree required.
To serve
Serve the risotto onto individual plates and place the venison on the rice. Pour over the remaining oil from the frying pan.
Servings4people
INGREDIENTS
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Method Cut the venison into slices weighing 60 grams. Remove the rosemary leaves from the sprigs. Season the meat on both sides with the rosemary and freshly ground black pepper. Sprinkle with 1 tablespoon olive oil and rub into the meat. Leave to marinate for 30 minutes. Meanwhile, rinse the artichokes and then cut the tips back by a half. With a small kitchen knife, cut off the green leaves and peel the stems carefully. Remove the fuzzy center section with a melon baller or spoon. Place the artichokes in cold water with a little lemon juice until required. Heat 2 tablespoons of olive oil and 20 grams of butter in a fry pan and gently fry the finely chopped shallot, garlic and bacon. Add the risotto rice and sauté until slightly transparent. Pour the white wine over the rice and cook until the liquid has evaporated. Add enough chicken stock to just cover the rice. Cook for a total of 18 minutes. When cooked, stir in the grated Parmesan cheese and the remaining cold butter. While the rice is cooking, heat the remaining oil in a pan and very gently fry the drained artichoke pieces for 5 minutes, seasoning with salt and pepper. Add the mini-tomatoes and a pinch of sugar, and toss the ingredients together in the pan. When ready, stir into the cooked risotto. Salt the marinated New Zealand venison and fry on both sides in the pre-oiled fry pan until it is done to the degree required. To serve Serve the risotto onto individual plates and place the venison on the rice. Pour over the remaining oil from the frying pan. |
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