2009 Annual Venison Culinary Competition – 1st Place – Venison Chops with Madeira sauce, wild mushroom & asiago risotta & broccolini
Venison Chops w/ Madeira Sauce and Broccolini
- 1 Venison rack, trimmed and frenched
- ½ cup Madeira
- ½ cup Veal stock
- 4 oz butter
- Salt and pepper to taste
- Broccolini trimmed and blanched
- Truffle Vinaigrette as needed
- Sear venison rack in medium sauté pan. Finish in oven to desired doneness.
- Deglaze sauté pan with Madeira wine and reduce by half.
- Add veal stock as needed and finish with butter as needed. Season with salt and pepper.
- Toss warm broccolini with truffle vinaigrette.
Wild Mushroom and Asiago Risotto
- 2 cups Arborio Rice
- 8-10 cups chicken stock
- 1 garlic clove minced
- 1 shallot minced
- 2 oz. Asiago cheese grated
- 3 oz. Shittake mushroom
- 3 oz. Oyster mushroom
- Salt and pepper to taste
- Heat chicken stock. Sweat garlic and shallot. Add rice and sauté.
- Add a little of the heated stock and stir continuously until mostly absorbed.
- Continue adding stock, a little at a time until the rice is tender and creamy.
- Sauté mushrooms in separate pan.
- Fold asiago and mushrooms into risotto. Season with salt and pepper.