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1
Venison-.
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2
Coat medallions with 1/2 of olive oil salt and pepper and let stand until risotto is half translucent.
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3
Using two small skillets, prepare sauce and risotto simultaneously.
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4
Sauce-.
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5
Finely dice 1/2 of the red onion and saute in butter until clear.
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6
Add remaining ingredients and reduce by 1/3 .
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7
Remove from pan and place in warm container, leaving a small residue in the pan for cooking the venison.
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8
Risotto-.
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9
Coarsely chop 1/2 of the red onion and saute in olive oil until translucent.
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10
Add garlic, rosemary, thyme, oregano butter, salt and pepper and cook for 1 minute.
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11
Add rice and stir to coat.
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12
Cook 1 minute then add small amounts of stock at a time stirring frequently uni til the rice is 1/3 to 1/2 translucent.
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13
Add the pre toasted almond slivers and salt and pepper to taste.
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14
Continue adding stock and stirring until tender crisp.
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15
Venison-.
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16
When the rice is half translucent place the medallions in the pan used for the sauce with the balance of the olive oil, Cook over medium high heat for 3 minutes until medium rare.
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17
Let the meat rest in a warm container for 5 to 7 minutes.
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18
Sauce-.
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19
Return sauce to pan with venison drippings and reduce by 1/3, incorporating drippings.
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20
season to taste.
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21
Risotto, sauce and meat should all be ready at the same time.
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22
Place a semi circle mound of risotto one one side of the plate, lay the venison on the inside of the mound and cover with sauce.
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23
A green salad with a oil and balsamic vinegar dressing goes well with this dish.
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24
Pinot Noir is a good wine paring.
