🍽️ Venison Loin with Vegetable Risotto

Name: Venison Loin with Vegetable Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 1 tsp capers (jar); 2 anchovy fillets (preserved in oil); 2 organic lemons; 5 tbsp olive oil; 4 sprigs flat-leaf parsley; 2 sprigs thyme; 600 g boned venison loin; salt; 1 tbsp rapeseed oil; 1 shallot; 200 g risotto rice; 50 ml white wine; 1 l poultry stock; 100 g carrots (1 carrot); 100 g green asparagus; 100 g peas (frozen); Fleur de sel; 30 g Parmesan (1 piece); 30 g butter (2 tbsp); pepper; 4 leaves mint

673 kcal · 30 min · 4 servings

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Ingredients

2 garlic cloves
1 tsp capers (jar)
2 anchovy fillets (preserved in oil)
2 organic lemons
5 tbsp olive oil
4 sprigs flat-leaf parsley
2 sprigs thyme
600 g boned venison loin
salt
1 tbsp rapeseed oil
1 shallot
200 g risotto rice
50 ml white wine
1 l poultry stock
100 g carrots (1 carrot)
100 g green asparagus
100 g peas (frozen)
Fleur de sel
30 g Parmesan (1 piece)
30 g butter (2 tbsp)
pepper
4 leaves mint

Instructions

1. Peel one clove of garlic and finely chop it together with the capers and anchovies. Place the mixture into a small bowl.
2. Wash one lemon under hot water, pat it dry, and finely grate the zest.
3. Juice half of the lemon and set the juice aside for the risotto. Use the remaining lemon for other purposes.
4. Stir two-thirds of the lemon zest and four tablespoons of olive oil into the garlic and caper mixture.
5. Wash the parsley, pat it dry, pluck the leaves, and chop them finely.
6. Stir half of the chopped parsley into the spice mixture and set the gremolata aside.
7. Wash the thyme and shake it dry.
8. Rinse the venison loin, pat it dry, and season it lightly with salt.
9. Heat rapeseed oil in an ovenproof pan and sear the meat on all sides over high heat.
10. Add the thyme and place the pan in a preheated oven at 80 degrees Celsius (convection: 60 degrees Celsius).
11. Cook the meat in the oven for about 30 minutes. Gas ovens are not suitable for this cooking stage.
12. Peel a shallot and the remaining clove of garlic and dice both finely.
13. Sauté the onions in the remaining olive oil until translucent.
14. Add the risotto rice and sauté it briefly while stirring.
15. Pour in white wine and let the liquid reduce slightly while simmering over medium heat.
16. Bring the poultry broth to a boil.
17. Add enough broth to the risotto to barely cover the rice.
18. Let the broth reduce while stirring over medium heat.
19. Repeat the process of adding broth and letting it reduce several times.
20. Cook the rice until it is al dente (firm to the bite) and all the broth has been absorbed. This takes about 20 to 30 minutes.
21. Wash the carrot and asparagus, trim them, and peel the carrot.
22. Peel the green asparagus only in the lower third.
23. Dice the carrot and cut the asparagus into bite-sized pieces.
24. Cook the carrot and asparagus sequentially in boiling salted water for 5 to 7 minutes until firm to the bite (blanching = cooking briefly in boiling water).
25. Add the peas and blanch them for another 4 to 5 minutes.
26. Drain the vegetable in a sieve, shock it with ice-cold water, and let it drain.
27. Remove the venison loin from the oven and slice it.
28. Season the meat with fleur de sel and keep it warm.
29. Grate the parmesan into the risotto and stir in the butter.
30. Fold the prepared vegetables into the risotto.
31. Season the risotto with salt, pepper, and lemon juice.
32. Wash the mint, pat it dry, and chop it finely.
33. Mix the mint, the remaining parsley, and the remaining lemon zest into the risotto.
34. Serve the risotto with the venison loin on pre-warmed plates.
35. Drizzle the gremolata over the top and serve the dish immediately.

Nutrition per serving

kcal: 673
Protein: 52 g · Fett/Fat: 30 g · Carbs: 46 g