Venison Barley Risotto
With hunting season upon us and many sportsmen are enjoying hunting season, I thought this venison recipe would be a timely treat.
Ingredients
Yield: 2 large portions
- 4-6 cups of stock (beef or vegetable if you do not have venison stock)
- 1 cup chopped sweet onions
- ½ cup chopped baby carrots
- 1 cup chopped leeks
- 2 Tbsp. extra virgin olive oil
- 4 Cloves pressed garlic
- 2 Tbsp. smoked paprika
- ¼ tsp. sea salt
- 1/2 tsp. black pepper
- 2 cups pearl barley
- 1 cup dry white wine
- 2 cups diced venison steak
- 1 cup wild mushrooms
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. brown sugar
- ½ cup thawed green peas or fresh
- 2 Venison steaks
- 2 Tbsp. smoked paprika
- 1 Tbsp. extra virgin olive oil
- ¼ cup grated asiago cheese
- Pepper and salt to taste.
Directions
- Place stock on the stove top and bring to a simmer, keep warm.
- Saute the next 4 ingredients in a dutch oven or a heavy based pan until just tender, add garlic and smoked paprika. Season with salt and pepper. Add barley and wine and stir gently.
- Add the cubed venison and wild mushrooms.
- Begin adding small amounts of the hot stock stirring frequently, keep adding until the barley is cooked but is still a little chewy.
- Once this stage is reached, after about 40 minutes add Worcestershire sauce, brown sugar and the peas. The mixture should be moist but not wet.
- Place a tight lid on top and put aside to keep warm. The barley will continue to swell while resting.
- Sprinkle the two venison steaks liberally with smoked paprika. Sear in a little oil on a medium pan turning once until just cooked but still pink inside.
- Wrap in foil and set aside. D-glaze the pan with a little stock and add to the risotto mixture and then gently stir in the cheese. Add pepper and salt to taste.
- Slice the venison steaks diagonally and poor any drippings into the risotto.
- Serve the risotto with sliced venison steaks on top. The barley compliments the rich venison and comes together well with the smoked paprika.
