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Ингредиенты
- 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
Инструкции
- Aga equipment:small roasting tin with low rack on third set of runners in roasting oventhen second set of runners in simmering oven
- 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).
- Then add in the venison and leave in a cold place for at least 6 hrs.
- Turn the joint over once during marinating.
- Remove the joint pat it dry then season well with salt and pepper strain and reserve the marinade.
- 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.
- 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.
- 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.
- 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.
- Drain the dry porcini reserving the liquor.
- Roughly chop them then add in to the pan with the sliced mushrooms.
- 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.
- Add in the reserved mushroom liquor to the strained marinade and make it up to 850ml with stock water or possibly wine.
- Add in the liquid to the pan and bring everything quickly to the boil.
- 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.
- Stir once or possibly twice that will enable you to keep an eye on how the risotto is doing.
- Stir in the parmesan and pesto then season to taste.
- 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.
- 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.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 8 servings | |
| Calories 253 | |
| Calories from Fat 160 | 63% |
| Total Fat 18.09g | 23% |
| Saturated Fat 4.96g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 282mg | 12% |
| Potassium 536mg | 15% |
| Total Carbs 16.17g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.41g | 5% |
| Protein 9.34g | 15% |
