Why You’ll Love This Savory Venison over Onion Risotto Recipe
If you’re looking for a dish that’s both elegant and comforting, you’ll love this savory venison over onion risotto recipe. The rich flavors of venison meld beautifully with the creamy risotto, creating a meal that feels special yet satisfying.
I adore how the tender venison pairs with the aromatic onion, adding depth to every bite. Plus, it’s a great way to impress guests or enjoy a cozy night in.
With just the right balance of herbs and a hint of sweetness from the cranberry sauce, this dish elevates your dining experience while being surprisingly simple to prepare.
Ingredients of Savory Venison over Onion Risotto
When it comes to whipping up a dish that’s not only delicious but also a bit fancy, this savory venison over onion risotto recipe is a total winner. Imagine tender medallions of venison resting atop creamy risotto, infused with aromatic herbs and just the right touch of sweetness from the cranberry sauce. It’s a meal that feels special, yet you’ll be surprised at how easy it’s to pull off.
So, let’s explore the ingredients you’ll need to create this mouthwatering dish. Trust me, once you gather everything, you’ll be one step closer to impressing yourself and anyone lucky enough to share your table.
Here’s what you’ll need:
- 4 (2 ounce) venison medallions
- 1 tablespoon olive oil (plus a bit more for cooking)
- Salt and pepper (to taste)
- 1/2 large red onion, diced fine (for the sauce)
- 1 tablespoon butter (for the sauce)
- 1/4 cup pinot noir wine
- 3/4 cup chicken stock (for the sauce)
- 2 juniper berries, crushed
- 1 sprig rosemary (fresh)
- 1/2 teaspoon thyme (dried)
- 1/2 teaspoon balsamic vinegar
- 3 tablespoons whole berry cranberry sauce
- 1/2 cup risotto rice
- 1/2 large red onion, coarsely chopped (for the risotto)
- 1 tablespoon butter (for the risotto)
- 1 tablespoon olive oil (for the risotto)
- 1 garlic clove, minced
- 3 fresh rosemary leaves (chopped)
- 3 fresh thyme leaves (chopped)
- 1/2 teaspoon ground oregano
- 1 1/2 cups chicken stock (for the risotto)
- 1 tablespoon pre-toasted slivered almonds
Now, while gathering your ingredients, you might wonder, “What’s the deal with venison?” It’s a lean meat that’s often thought of as gamey, but when prepared right, it can be incredibly flavorful and tender. Just keep in mind that venison cooks a bit faster than beef, so don’t walk away from the stove.
And if you’re not keen on venison, feel free to swap it out for beef or even a hearty mushroom for a vegetarian spin. The risotto is versatile, too, so you can get creative with your herbs or even toss in some seasonal veggies.
Whichever route you choose, just remember to have fun in the kitchen. After all, cooking is as much about enjoying the process as it’s about the final dish.
How to Make Savory Venison over Onion Risotto
Making savory venison over onion risotto is an adventure in the kitchen that’s sure to impress your taste buds and anyone lucky enough to share in this culinary experience. First things first, let’s talk about those 4 (2 ounce) venison medallions. You want to coat them with 1 tablespoon of olive oil, and sprinkle a little salt and pepper on top. Let those medallions bask in their seasoned glory while you work on the risotto. It’s like giving them a spa day—just don’t leave them too long, or they’ll be cooling off instead of sizzling.
Now, grab two skillets because we’re going to multitask like pros. In one skillet, start preparing the sauce. Take 1/2 of a large red onion, diced fine, and sauté it in 1 tablespoon of butter until it’s clear and aromatic. Add in 1/4 cup of pinot noir wine, 3/4 cup of chicken stock, crushed juniper berries, a sprig of fresh rosemary, and 1/2 teaspoon of dried thyme. Let this simmer and reduce by about a third—this is where the magic happens.
Meanwhile, in the second skillet, heat up 1 tablespoon of olive oil and toss in the coarsely chopped portion of the red onion. Sauté that until it’s translucent, then throw in 1 minced garlic clove along with 3 fresh rosemary leaves, 3 fresh thyme leaves, and 1/2 teaspoon of ground oregano. The aroma should be heavenly, and if it’s not, you might want to check if you’ve turned the heat on.
Once your risotto is smelling pretty fantastic, add in 1/2 cup of risotto rice. Stir it around for a minute, allowing it to soak up those flavors before slowly adding 1 1/2 cups of chicken stock—just a little at a time, stirring frequently until the rice is about 1/3 to 1/2 translucent. When you reach that perfect point, toss in 1 tablespoon of pre-toasted slivered almonds and season to taste.
Now back to the venison: when your rice is nearing perfection, place those medallions in the pan used for the sauce with the remaining olive oil. Cook them over medium-high heat for about 3 minutes, just until they’re medium-rare. Let them rest for a few minutes, and then don’t forget to return to the sauce to reduce it further, incorporating those lovely drippings.
And there you have it, your risotto, sauce, and venison all ready at once. Plate it beautifully—a semi-circle mound of risotto on one side, the venison resting just inside the mound, and a generous drizzle of sauce over the top. You’ll want to serve this with a fresh green salad dressed with oil and balsamic vinegar.
As you sit down to enjoy your creation, take a moment to revel in your kitchen wizardry. It’s not every day you whip up a dish that feels so fancy, yet is so satisfying to make. Happy cooking!
Savory Venison over Onion Risotto Substitutions & Variations
While crafting a savory venison over onion risotto can be a delightful experience, experimenting with substitutions and variations can elevate the dish even further.
For instance, if you can’t find venison, try using lamb or beef for a similar flavor profile. You can swap the red onion for shallots or even sweet onions for a different sweetness.
For the herbs, fresh thyme and sage can add a lovely aroma. If you prefer a vegetarian version, replace the chicken stock with vegetable stock and use mushrooms for umami.
Don’t hesitate to adjust the wine or add spices like smoked paprika for extra depth!
What to Serve with Savory Venison over Onion Risotto
To enhance your dining experience with savory venison over onion risotto, consider pairing it with complementary sides that balance flavors and textures.
A crisp green salad drizzled with olive oil and balsamic vinegar offers a revitalizing contrast. Roasted seasonal vegetables, like Brussels sprouts or carrots, add a touch of sweetness and depth.
For something a bit heartier, garlic bread or a soft, crusty baguette can be perfect for sopping up the delicious sauce.
Don’t forget a glass of Pinot Noir to tie everything together; its fruity notes beautifully complement the rich flavors of the venison and risotto.
Enjoy!
Additional Tips & Notes
Whether you’re a seasoned chef or a kitchen novice, there are a few tips that can elevate your venison risotto experience.
First, don’t rush the risotto; slow and steady stirring brings out the creaminess. I also recommend using high-quality chicken stock for the best flavor.
When cooking the venison, let it rest after cooking to retain its juices.
If you want to add a twist, consider incorporating some sautéed mushrooms or fresh herbs right before serving.
Finally, pairing this dish with a good Pinot Noir enhances the flavors beautifully. Enjoy your cooking journey!