in

Deer on Braised Peach Halves with Porcini Mushroom Rosemary Risotto

5 from 2 votes
Total Time 3 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 136 kcal

Ingredients
 

venison

  • 1,5 kg Venison
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Venison Seasoning
  • 1 shot Oil
  • 1 shot Venison broth
  • 1 shot Red wine

sauce

  • 1 bunch Soup greens
  • 1 Peach
  • 1 tbsp Oil
  • 250 ml Venison broth
  • 200 ml Red wine
  • 1 pinch Nutmeg
  • 200 ml Cream

Porcini mushroom rosemary risotto

  • 500 g Boletus
  • 1 Shallot
  • 1 Clove of garlic
  • 100 g Butter
  • 250 g Risotto made with saffron
  • 200 ml White wine
  • 700 ml Venison broth
  • 1 Rosemary sprig
  • 80 g Parmesan cheese
  • 1 tbsp Chopped parsley

Peaches

  • 5 Peaches
  • 2 tbsp Sugar
  • 1 tbsp Butter
  • 5 tsp Currant black jam

Instructions
 

venison

  • Wash the ready-to-cook leg of venison (hollow loosened bone), pat dry and rub with salt, pepper and wild game spices. Fry in oil on all sides in the roasting pan for approx. 4 minutes and then braise in a preheated oven (150 ° C) for approx. 2 hours. Every now and then, pour game stock or red wine over them.

sauce

  • For the sauce, clean and roughly chop the soup vegetables. Remove the core of the peach.
  • Sauté the vegetables and the peach in a little oil. Then deglaze with 250 ml stock. Add 200 ml of red wine. Season with pepper, salt and nutmeg.
  • Bring to the boil with the cream, remove from heat, puree with a hand blender and rub through a fine sieve.

Porcini mushroom rosemary risotto

  • For the porcini mushroom rosemary risotto, clean the fresh porcini mushrooms and carefully clean them with damp kitchen paper. Dice half of the mushrooms, halve or quarter the rest, depending on the size
  • Peel off the shallot and the clove of garlic and dice finely. Sauté in 20 g butter until translucent. Add the finely diced porcini mushrooms and lightly salt.
  • Add 7,250 g of saffron risotto and sauté while stirring. Deglaze with the white wine and let it boil down.
  • Heat 8,700 ml stock and add enough to the risotto to just cover it. Slowly reduce while stirring. Add more stock and let it boil down. Repeat the process until the risotto is creamy, but the individual grains still have bite.
  • Fry the remaining porcini mushrooms in 30 g butter until golden, fry 1 torn rosemary sprig. Salt and pepper the mushrooms.
  • Fold the remaining 30 g butter, 80 g grated Parmesan and 1 tablespoon chopped parsley into the risotto, season to taste. Portion the risotto and add the roasted porcini mushrooms with rosemary.

Peaches

  • Remove the peaches from the stone in wedges, turn in sugar and fry in hot butter. Serve this with 1 teaspoon of black currant jam with the meat.

Nutrition

Serving: 100gCalories: 136kcalCarbohydrates: 7.2gProtein: 10gFat: 6.8g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Crème Brulée À La Anja

Mozzarella Packets on Steamed Chard Bed