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Venison Barley Risotto Recipe

Venison Barley Risotto

With hunting season upon us and many sportsmen are gearing up for 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

  1. Place stock on the stove top and bring to a simmer, keep warm.
  2. 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.
  3. Add the cubed venison and wild mushrooms.
  4. Begin adding small amounts of the hot stock stirring frequently, keep adding until the barley is cooked but is still a little chewy.
  5. 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.
  6. Place a tight lid on top and put aside to keep warm. The barley will continue to swell while resting.
  7. 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.
  8. 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.
  9. Slice the venison steaks diagonally and poor any drippings into the risotto.
  10. Serve the risotto with sliced venison steaks on top. The barley compliments the rich venison and comes together well with the smoked paprika.
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Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. She has a degree in nutrition from the University of Illinois and when not cooking or developing recipes, she enjoys photography and takes all of the photos of her recipes herself. "I do all my own recipe photos and also contribute to my husband, Corky Decker's writing about fishing and hunting with photos and editing," she says. Maggie is currently working on a cook book all about recipes for fish and game. "I really like to catch, hunt or gather my own food and avoid over processing," she says. "I love to create healthy, yummy dishes and to prove that health and flavor are not diametrically opposed!" For more of Maggie's recipes, visit Corkydecker.com and click on recipes.