Savory Venison over Onion Risotto Recipe

Name: Savory Venison over Onion Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (2 ounce) venison, medallions; 1 tablespoon olive oil; salt and pepper; 12 large red onion, diced fine; 1 tablespoon butter; ¼ cup pinot noir wine; ¾ cup chicken stock; 2 juniper berries, crushed; 1 sprig rosemary; ½ teaspoon thyme; ½ teaspoon balsamic vinegar; 3 tablespoons whole berry cranberry sauce; salt and pepper; ½ cup risotto rice; 12 large red onion, coarsely chopped; 1 tablespoon butter; 1 tablespoon olive oil; 1 garlic clove; 3 fresh rosemary leaves; 3 fresh thyme leaves; ½ teaspoon ground oregano; salt and pepper; 1 ½ cups chicken stock; 1 tablespoon pre toasted slivered almonds

Servings: persons

4 (2 ounce) venison, medallions
1 tablespoon olive oil
salt and pepper
12 large red onion, diced fine
1 tablespoon butter
¼ cup pinot noir wine
¾ cup chicken stock
2 juniper berries, crushed
1 sprig rosemary
½ teaspoon thyme
½ teaspoon balsamic vinegar
3 tablespoons whole berry cranberry sauce
salt and pepper
½ cup risotto rice
12 large red onion, coarsely chopped
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove
3 fresh rosemary leaves
3 fresh thyme leaves
½ teaspoon ground oregano
salt and pepper
1 ½ cups chicken stock
1 tablespoon pre toasted slivered almonds

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

899

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 (2 ounce) venison, medallions, 1 tablespoon olive oil, salt and pepper, 12 large red onion, diced fine, and more.

Yes, Savory Venison over Onion Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Savory Venison over Onion Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions