Ingredients:
Approx. 2 pounds Axis deer short loin or tenderloin 3 Tbsp. Canola Oil
1 Sprig Rosemary
3-4 Sprigs of Fresh Thyme
1 large clove of garlic
Salt and Pepper to Taste
For Risotto:
3 Tbsp. Olive Oil
2 Cups Arborio Rice
1⁄4 Cup Shallot, fine dice (onion can be substituted)
1⁄2 Cup White Wine
1 tsp. Minced Garlic
2 quarts Veg. Stock
1⁄4 Cup Cream or Milk (optional)
1.5 Cups grated Parmesan
3 Tbsp. Unsalted Butter
1 Cup diced Pumpkin or Autumn Squash, steamed or blanched 1 tsp. Sea Salt
Directions for deer:
Remove any silver skin from the meat. Season to taste with salt and pepper. Rub with canola oil. Set aside
Preheat steel or cast iron pan to medium-high heat. Place seasoned meat in the pan and sear dark golden brown on all sides. Once the internal temp reaches approx 95 degrees add herbs and garlic to the pan and baste deer with pan drippings using a spoon. Continue to baste and turn steak until internal temp. reaches 115 degrees for medium rare. Remove meat from pan and allow to rest.
Directions for risotto:
In a heavy bottom, pan adds oil and preheat to medium. Add rice and diced shallot. Saute for approx 5 minutes or just until rice begins to lightly brown.
Add minced garlic and deglaze with wine. Stir until the wine has evaporated and then add 1 cup of veg stock. Turn heat down to a simmer and continue to stir and add stock 1 cup at a time until rice just begins to soften. If more liquid is needed substitute water.
Finish by adding cream, butter, Parmesan and pumpkin. Stir over low heat until rich and creamy and rice is soft to the bite. Season with salt.
To serve, place risotto in the center of the plate. Slice Axis deer and fan next to risotto. Garnish with fresh chopped herbs and enjoy!
Serves 4
*note - it will take approx. 20 - 25 minutes to prepare risotto so if you cook your steak first you may want to gently warm again after resting period.