Wild Venison and Mushroom Risotto for Two

Ingredients

• 400 g diced wild venison, in 2 cm pieces
• 20 ml olive oil
• 100 g shallots, finely chopped
• 1 garlic clove, chopped
• 100 ml red wine
• 1 litre low-salt beef stock
• 1 thyme sprig
• 200 g chestnut mushrooms, sliced
• 160 g risotto rice
• 25 g butter
• 30 g Parmesan, grated
• 10 g parsley, chopped
• 1 g fine salt
• 1 g ground black pepper

Method

1. 1

   Heat 10 ml oil in a lidded saucepan. Season and brown the venison in batches for 8 minutes. Add half the shallots and cook for 4 minutes, then add the garlic, wine, thyme and 400 ml stock.

2. 2

   Bring to a gentle simmer, cover and cook over a low heat for about 2½ hours, stirring occasionally. Add hot water if needed. The meat should pull apart easily with a fork. Check with a clean food thermometer: the centre must stay at or above 70°C for 2 minutes and be piping hot throughout. Continue cooking if necessary.

3. 3

   When the venison is tender, keep it covered over the lowest heat. Heat the remaining stock in a separate small pan, adding hot water if needed to make 600 ml.

4. 4

   Heat the remaining oil and half the butter in a wide pan. Soften the remaining shallots and mushrooms for 7 minutes. Stir in the rice for 1 minute.

5. 5

   Add the hot stock a ladle at a time, stirring often and allowing most of each addition to absorb. Continue for 18–22 minutes until the rice is tender with a little bite and the risotto flows gently.

6. 6

   Stir in the remaining butter and Parmesan, then rest off the heat for 2 minutes. Remove the thyme from the venison. Spoon the risotto into bowls and top with the meat, a little braising sauce and parsley.