John Myers
Saddle of Venison Fillet with Mushroom Risotto
The perfect saddle of venison fillet with mushroom risotto recipe with a picture and simple step-by-step instructions.
- 50 g Shallots
- 1 Clove of garlic
- 2 Stems Parsley
- 75 g Mushrooms
- 2 Branches Rosemary
- 1 Apple
- 50 g Sugar
- 125 ml White wine
- 100 ml Apple juice
- 3 tbsp Butter
- 2 tbsp Olive oil
- Salt and pepper
- 90 g Risotto rice
- 325 ml Wild fund
- 300 g Saddle of venison fillet
- Peel shallots and garlic and dice finely. Wash the parsley, shake dry and roughly chop. Grate the mushrooms with a damp cloth and cut into slices. Wash rosemary and shake dry, pluck the needles from 1 sprig.
- Wash and peel the apples, remove the casing and cut the pulp into pieces. Caramelize the sugar until light brown and deglaze with the white wine. Add the apple pieces and let simmer for 5 minutes. Add the apple juice and let the apple pieces simmer for about 25 minutes.
- Sauté shallots and garlic in a saucepan with 2 tablespoons of butter and 1 tablespoon of oil until translucent. Add the mushrooms, season with salt and pepper and cook for another 3-4 minutes. Add the rosemary sprig and rice and sauté briefly. Pour in 100 ml stock and cook for 18-20 minutes, stirring frequently, pouring in the remaining stock. Season with salt and pepper and fold in the apple puree 2 minutes before the end of the cooking time .
- In the meantime, preheat the oven to 180 ° C (convection not recommended). Heat the rest of the butter and oil in an ovenproof pan. Sear the saddle of venison fillet with the rosemary needles over a medium heat for 2 minutes and season with salt and pepper. Then cook in the oven on the rack from below for 8-10 minutes. Remove the meat Leave to rest for 5 minutes, wrapped in aluminum foil. Fold the parsley into the risotto. Cut the meat into slices and serve both on preheated plates.
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