Sunday Supper - Seared Venison Backstrap with Mushroom Risotto

This meal is always a favorite. The tender, rare backstrap pairs nicely with the creamy, subtle flavors of the risotto. Perfect comfort food for a regular evening or a lovely dinner with friends. Pour yourself a glass of Côtes du Rhône Rouge and enjoy.

Ingredients

Seared Venison Backstrap

• 1 2 lb. venison backstrap
• 1/2 cup Allegro marinade
• 1 tablespoon extra virgin olive oil

Mushroom Risotto

• 3 tablespoons unsalted butter
• 1 large shallot, minced
• 1 cup Arborio rice
• 2-3 cups low sodium chicken broth
• 1 tablespoon kosher salt
• 1 pint mushrooms (creminis, oysters, porcinis, portobellos, shiitakes), cleaned and sliced
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated 
• 1 tablespoon parsley, chopped
• 1 tablespoon thyme, chopped
• 1/2 teaspoon ground white pepper

Directions

Seared Venison Backstrap

1. Marinate the meat in the Allegro for 30 minutes.
2. Preheat oven to 400 degrees F.
3. Heat the olive oil in a cast iron skillet over medium-high heat.
4. Sear the meat until browned, about 2-3 minutes. Turn and brown for an additional 2 minutes.
5. Place skillet into the preheated oven and cook until medium rare, about 5-10 minutes depending on thickness.
6. Allow meat to rest for 5-10 minutes.

Mushroom Risotto

1. Heat 2 tablespoons of butter in a large cast iron pot over medium heat.
2. Add the shallots and sauté until soft, about 3 minutes.
3. Stir in the rice. Heat the grains for 1 minute.
4. Add 1/2 cup of hot broth and lower heat until barely simmering. Continue to stir constantly.
5. As the liquid is absorbed, add more broth in small amounts.
6. Continue the process until the rice is slightly tender. 
7. In a separate pan, heat the remaining tablespoon of butter.
8. Add mushrooms and sauté until soft.
9. Stir the mushrooms into the risotto.
10. When the rice is almost completely cooked, add heavy cream and stir slowly until absorbed.
11. Remove from heat and stir in cheese, fresh herbs, and pepper.