5.0 from 33 votes
Venison Risotto
This is a versatile red meat-and-tomato based risotto that works with any sort of red meat. See notes below for meat options, as there are a bunch.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 457 kcal
Course:
Side Dish , Main Course , Appetizer , Lunch
Cuisine:
Italian
Ingredients
- 2 tablespoons butter, beef tallow or olive oil
- 1 cup minced white or yellow onion
- 2 cloves garlic, minced
- 1 cup Arborio or Carnaroli rice
- 1 1/2 cups chopped or shredded braised venison (see below for options)
- salt
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1-2 teaspoons minced fresh sage
- 1 quart venison or beef stock
- 1/2 cup finely grated pecorino or parmesan cheese
- Black pepper to taste
Instructions
- Heat the butter or beef tallow in a medium pot over medium-high heat. When it's hot, add the onion and saute until translucent, about 4 minutes.
- Add the garlic and rice and saute another 2 or 3 minutes, stirring often. Stir in the chopped or shredded braised meat, add a little salt and then the tomato paste. Stir this well to combine and let it cook a minute.
- Add the sage and red wine. It will spatter. Stir constantly until the wine cooks almost away, then add 1 cup of the stock. Stir this for about 30 seconds, then drop the heat to medium and let it cook, stirring occasionally.
- When the liquid has mostly cooked away, add another cup of stock and stir that for 30 seconds, then let it cook down again, stirring occasionally, Repeat this process until the rice is tender. You will need all four cups, and possibly more if the rice is old. Use water in that case. You want the rice to be tender but not mushy.
- Stir in the grated cheese and black pepper, and another tablespoon of butter or fat if you want. Serve at once.
Cup of Yum
Notes
- I prefer to use leftover braised meat for this risotto, but you have options if that's not available to you.
- You can cut some clean, tender venison like backstrap or sinew-free hind leg meat into small dice and add this along with the last cup of stock when you are cooking the rice.
- You can add 1/2 pound of ground venison in the beginning, with the rice. Cook this until the meat has nicely browned. The end result will be a bit different from this recipe, but still very good.
Nutrition Information
Calories
457kcal
(23%)
Carbohydrates
49g
(16%)
Protein
32g
(64%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
100mg
(33%)
Sodium
742mg
(31%)
Potassium
902mg
(26%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
289IU
(6%)
Vitamin C
4mg
(4%)
Calcium
178mg
(18%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 457
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 742mg | 31% |
| Potassium | 902mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 178mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.