• 1 thick-cut boneless white deer steak (approx. 350g)
• 1 medium onion, diced
• 1 leek, light green bottom only, diced
• 2 stalks celery, diced
• 1 cup wild mushrooms, sliced (button mushrooms can be substituted)
• ¾ cup arborio rice
• 1/3 cup lager or pale ale
• 750 ml mushroom stock (chicken or vegetable stock can be substituted)
• ¼ cup butter
• ¼ cup grated parmesan
• Olive oil, canola oil and salt
Start the risotto and the steak at the same time, as both will take about 20 minutes in total.
- Heat a large frying pan on medium heat. Add a splash of canola oil, followed by the white Sika deer steak. (a cut from the leg or striploin would work nicely)
- Season liberally with salt, and cook 4-5 minutes on each side until nicely browned. Remove from pan, and allow to rest for 5-10 minutes under tin foil.
- Heat a large frying pan on medium-high heat. Once hot, add a splash of olive oil followed by the diced onions, leeks and celery. Cook for 5 minutes until softened and fragrant.
- Add sliced mushrooms, followed by the arborio rice. Stir for 2 minutes until rice is coated and fragrant.
- Pour in the beer, followed a minute later by enough stock to just barely cover the rice.
- For the next 15 minutes, as the rice cooks you should stir occasionally and always keep the rice just barely covered with stock.
- When the rice is almost cooked through, add in the butter and parmesan cheese. Adjust salt if necessary, and add a touch more stock to get the consistency to your liking.
Serve hot risotto with thick slices of the rare venison steak.