Contents
show
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