Red Wine Braised Venison over Pumpkin Risotto

Red Wine Braised Venison over Pumpkin Risotto might be just the Mediterranean recipe you are searching for. One serving contains 982 calories, 98g of protein, and 37g of fat. This gluten free recipe serves 6 and costs $5.63 per serving. It works well as a pricey main course for valentin day. This recipe from In Sock Monkey Slippers has 764 fans. A mixture of dry white wine, canolan oil, Spice Rub, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 4 hours and 45 minutes. Overall, this recipe earns an amazing spoonacular score of 95%. If you like this recipe, you might also like recipes such as Wine-Braised Venison Neck, Venison Tenderloin with Blueberry-Red Wine Reduction, and Blackberry braised red cabbage with venison.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 265 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325°F.Evenly season the venison roast with Chinese five spice, salt, and pepper.In a large and heavy braising pot or Dutch oven, heat oil over high heat. Place the roast in the oil and sear for 3 to 4 minutes a side or until browned. Add wine, cover, and transfer to the oven. Braise for 4 to 5 hours, flipping the roast once, until tender and falling apart. Remove the roast to a carving board and tent with foil to keep warm.Place the pot on the stove and bring the cooking juices to a boil. Reduce heat to medium-low and simmer for 15 minutes or until the juices have thickened and reduced by half. _While the cooking juices are reducing, start the risotto.Heat the stock in a pot and keep it on low heat.In a separate heavy bottom pot or sauté pan, heat 2 tablespoons of butter over medium heat until melted. Add shallot and a pinch of salt; sauté 2 minutes until softened. Add rice and toast over medium heat for 2 minutes, being careful to not brown. Add wine and stir with a wooden spoon. Reduce the heat to a simmer. Once the wine has absorbed into the rice add one ladle or cup of stock, stir frequently. Once the stock has absorbed into the rice add another ladle of stock and stir. Repeat this process for the next 15 minutes, about 2 more times. Taste the rice. Is it cooked? If not, add another ladle of stock and cook until the stock is absorbed and the rice is al dente (cooked but a has a bite to it). Add pumpkin, cheese, nutmeg, the remaining 2 tablespoons butter, and salt and pepper to taste; stir. Cook for 1 more minute. If the risotto is stiff and thick, add stock a little at a time until fluid. The risotto should be slightly loose and spread on the plate — it should not stand or be stiff. Serve immediately.Using a fork, pull the venison apart into large bite sized pieces. To serve: Spoon the risotto onto a plate, top with venison, and spoon the reduction over the venison.

 

Step by step:

1. Preheat oven to 325°F.Evenly season the venison roast with Chinese five spice, salt, and pepper.In a large and heavy braising pot or Dutch oven, heat oil over high heat.

2. Place the roast in the oil and sear for 3 to 4 minutes a side or until browned.

3. Add wine, cover, and transfer to the oven. Braise for 4 to 5 hours, flipping the roast once, until tender and falling apart.

4. Remove the roast to a carving board and tent with foil to keep warm.

5. Place the pot on the stove and bring the cooking juices to a boil. Reduce heat to medium-low and simmer for 15 minutes or until the juices have thickened and reduced by half. _While the cooking juices are reducing, start the risotto.

6. Heat the stock in a pot and keep it on low heat.In a separate heavy bottom pot or sauté pan, heat 2 tablespoons of butter over medium heat until melted.

7. Add shallot and a pinch of salt; sauté 2 minutes until softened.

8. Add rice and toast over medium heat for 2 minutes, being careful to not brown.

9. Add wine and stir with a wooden spoon. Reduce the heat to a simmer. Once the wine has absorbed into the rice add one ladle or cup of stock, stir frequently. Once the stock has absorbed into the rice add another ladle of stock and stir. Repeat this process for the next 15 minutes, about 2 more times. Taste the rice. Is it cooked? If not, add another ladle of stock and cook until the stock is absorbed and the rice is al dente (cooked but a has a bite to it).

10. Add pumpkin, cheese, nutmeg, the remaining 2 tablespoons butter, and salt and pepper to taste; stir. Cook for 1 more minute. If the risotto is stiff and thick, add stock a little at a time until fluid. The risotto should be slightly loose and spread on the plate — it should not stand or be stiff.

11. Serve immediately.Using a fork, pull the venison apart into large bite sized pieces. To serve: Spoon the risotto onto a plate, top with venison, and spoon the reduction over the venison.

Nutrition Information:

covered percent of daily need