Name: Exotic Spiced Venison with Blackberry Reduction and Wild Mushroom Risotto
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 200 g venison loin; 100 g blackberry; 100 ml red wine; 1 item shallot; 150 g wild mushroom; 150 g arborio rice; 500 ml chicken stock; 30 g parmesan cheese; 20 g butter; 15 ml olive oil; 2 clove garlic; 5 g thyme; 5 g salt; 2 g black pepper

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Exotic Spiced Venison with Blackberry Reduction and Wild Mushroom Risotto

Exotic Spiced Venison with Blackberry Reduction and Wild Mushroom Risotto

A gourmet dinner featuring venison with a rich blackberry reduction and creamy wild mushroom risotto.

Ingredients:

200
g
venison loin
100
g
blackberry
100
ml
red wine
1
item
shallot
150
g
wild mushroom
150
g
arborio rice
500
ml
chicken stock
30
g
parmesan cheese
20
g
butter
15
ml
olive oil
2
clove
garlic
5
g
thyme
5
g
salt
2
g
black pepper

Preparation Time: 90 minutes

Instructions:

Season the venison loin with salt and black pepper.
Heat olive oil in a pan over medium-high heat and sear the venison on all sides until browned. Remove and set aside.
In the same pan, add shallot and garlic, sauté until translucent.
Add blackberries and red wine, reduce until thickened to a sauce consistency.
Return venison to the pan, coat with the sauce, and cook to desired doneness. Rest before slicing.
For the risotto, heat butter in a separate pan, add wild mushrooms and thyme, sauté until golden.
Add arborio rice to the mushrooms, stir to coat with butter.
Gradually add chicken stock, stirring constantly until rice is creamy and al dente.
Stir in parmesan cheese and season with salt and pepper.
Serve sliced venison over the risotto with blackberry reduction drizzled on top.

Nutrition	Per Serving 1273 g	Per 100g
Energy	1258 kcal	99 kcal
Protein	80 g	6.3 g
Fibre	8 g	0.6 g
Salt	2 g	0.2 g
Sugar	10 g	0.8 g
Carbohydrates	130 g	10.2 g
Fat	50 g	3.9 g

200
g
venison loin
100
g
blackberry
100
ml
red wine
1
item
shallot
150
g
wild mushroom
150
g
arborio rice
500
ml
chicken stock
30
g
parmesan cheese
20
g
butter
15
ml
olive oil
2
clove
garlic
5
g
thyme
5
g
salt
2
g
black pepper

Season the venison loin with salt and black pepper.

Heat olive oil in a pan over medium-high heat and sear the venison on all sides until browned. Remove and set aside.

In the same pan, add shallot and garlic, sauté until translucent.

Add blackberries and red wine, reduce until thickened to a sauce consistency.

Return venison to the pan, coat with the sauce, and cook to desired doneness. Rest before slicing.

For the risotto, heat butter in a separate pan, add wild mushrooms and thyme, sauté until golden.

Add arborio rice to the mushrooms, stir to coat with butter.

Gradually add chicken stock, stirring constantly until rice is creamy and al dente.

Stir in parmesan cheese and season with salt and pepper.

Serve sliced venison over the risotto with blackberry reduction drizzled on top.

Exotic Spiced Venison with Blackberry Reduction and Wild Mushroom Risotto Exotic Spiced Venison with Blackberry Reduction and Wild Mushroom Risotto

Ingredients:

Preparation Time: 90 minutes

Instructions:

Exotic Spiced Venison with Blackberry Reduction and Wild Mushroom Risotto

Exotic Spiced Venison with Blackberry Reduction and Wild Mushroom Risotto