Venison Rack with Wild Garlic Risotto
Main course
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This dish is a feast for the senses! The tender venison rack, briefly seared and then slowly cooked, harmonizes wonderfully with the creamy wild garlic risotto. I especially like to make this recipe in the spring when the wild garlic comes fresh from the garden. The wild garlic gives the risotto a fine garlic note that goes perfectly with the game. A dash of white wine provides the necessary acidity. The dish is a bit more elaborate, but the effort is worth it! Ideal for a festive meal with friends or family.
Ingredients (9 ingredients)
-
1000 Gramm Venison rack, venison loin with rib cage
-
250 Gramm Risotto rice
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1 Bündel Wild garlic
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1 x Shallot
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400 Milliliter Vegetable broth
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1 Schuss White wine
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50 Gramm Butter
-
1 Stück Parmesan
-
1 x Salt, sugar and pepper
Preparation (10 steps)
Chop shallot
Peel, quarter and add shallot to the mixing bowl. Chop 3 sec./level 5.
Sauté shallot
Add 25 g butter and sauté 3 min./120°C/level 1.
Sauté risotto
Add risotto rice and sauté 2 min./120°C/level 1 without measuring cup.
Deglaze with white wine
Deglaze with white wine and let reduce 1 min./100°C/level 1 without measuring cup.
Add vegetable broth
Add vegetable broth and simmer 15 min./100°C/level 1 without measuring cup. Use the spatula to loosen the rice from the bottom.
Refine risotto
Add remaining butter, grated Parmesan and finely chopped wild garlic. Stir in 1 min./60°C/reverse rotation level 2.
Season risotto
Season with salt and pepper and keep warm. No Thermomix setting.
Prepare venison rack
Remove as much sinew and silver skin as possible from the venison rack. Season with salt and sugar and let rest for 15 minutes. No Thermomix setting.
Sear and cook venison rack
Melt butter in a pan. Sear the venison rack on all sides over direct heat for about a minute. Now cook over indirect heat for another ten to twelve minutes. A meat thermometer helps to determine the desired core temperature. At 56 degrees Celsius in the core, the meat is tender pink. No Thermomix setting.
Arrange
Spread wild garlic risotto on a plate and arrange the sliced rack on top. Season the cut surface of the meat with a little salt and pepper and garnish with wild garlic leaves. No Thermomix setting.
Finished cooking? Great! 🎉
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Allergens
- Milk
- Sulfur dioxide and Sulphites
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