Healthy Gourmet Kitchen

Venison and Asparagus-Pea Risotto

with Gremolata
4.666665
Average: 4.7 (3 votes)
(3 votes)
Venison and Asparagus-Pea Risotto

Venison and Asparagus-Pea Risotto - Extra-ordinary risotto, for special occasions

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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
673
calories
Calories

Healthy, because

Even smarter

Nutritional values

Like other game, the noble saddle of venison also contains plenty of vitamins of the B group, a lot of protein and little fat. In addition, there are various minerals in considerable quantities, above all the trace elements iron, zinc and selenium.

Those who do not appreciate the typical taste of game or do not get a saddle of venison can opt for fillet of beef. Then ask the butcher for a piece from the middle, otherwise the meat will cook too unevenly!

1 serving contains
(Percentage of daily recommendation)
Calorie673 kcal(32 %)
Protein52 g(53 %)
Fat30 g(26 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.4 μg(2 %)
Vitamin E3.5 mg(29 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin12.5 mg(104 %)
Vitamin B₆0.5 mg(36 %)
Folate36 μg(12 %)
Pantothenic acid1.6 mg(27 %)
Biotin5 μg(11 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C12 mg(13 %)
Potassium764 mg(19 %)
Calcium161 mg(16 %)
Magnesium71 mg(24 %)
Iron6.5 mg(43 %)
Iodine13 μg(7 %)
Zinc6.6 mg(83 %)
Saturated fatty acids9.9 g
Uric acid343 mg
Cholesterol119 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 garlic
1 teaspoon Caper (from a jar)
2 Anchovy fillet (packed in oil)
2 lemons
5 tablespoons olive oil
4 sprigs flat-leaf parsley
2 sprigs thyme
1 ½ pounds Saddle of venison (boneless)
salt
1 tablespoon Canola oil
1 shallot
7 ounces Arborio rice
3 tablespoons white wine
2 pints Chicken broth
1 carrot (about 100 grams)
4 ounces green Asparagus
4 ounces Peas (frozen)
Fleur de sel
1 piece Parmesan (about 30 grams)
2 tablespoons butter (about 30 grams)
peppers
4 sheets mint
How healthy are the main ingredients?
olive oilParmesanparsleythymegarliclemon
Preparation

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 Sieve, 1 Small bowl, 1 Measuring cups, 1 wide oven-proof Pot, 2 Pots, 1 Citrus juicer, 1 oven-proof Oven-proof skillet, 1 Wooden spoon, 1 Fine grater, 1 Tablespoon, 1 Teaspoon, 1 Ladle

Preparation steps

1.
Venison and Asparagus-Pea Risotto preparation step 1

For the gremolata, peel 1 garlic clove, finely chop with capers and anchovies and place in a bowl. Rinse lemons in hot water, wipe dry and finely grate the zest. Squeeze 1/2 lemon and set aside the juice for the risotto (save remaining lemons for another use).

2.
Venison and Asparagus-Pea Risotto preparation step 2

Stir 2/3 of the lemon zest and the olive oil with 4 tablespoons capers and the anchovy mixture. Rinse the parsley, pat dry, pluck leaves and finely chop. Stir half of parsley into the gremolata and set aside the rest. Rinse thyme and shake dry.

3.
Venison and Asparagus-Pea Risotto preparation step 3

Rinse venison, pat dry and season all over with salt. Heat the canola oil in an wide oven-proof pot and brown the meat on all sides over high heat. Add thyme and cook in preheated oven at 80°C (fan 60°C, gas: not suitable) (approximately 175°F) for about 30 minutes.

4.
Venison and Asparagus-Pea Risotto preparation step 4

Meanwhile, peel the shallots and remaining garlic, cut both into small cubes and cook in remaining olive oil until translucent. Add rice and sauté, stirring, for 1 minute. Pour in white wine andcook until almost evaporated. 

5.
Venison and Asparagus-Pea Risotto preparation step 5

Bring chicken stock to a boil in another pot. Add enough of it to the risotto so that the rice is almost covered, and simmer while stirring over medium heat. Repeat the process several times until the rice is al dente and liquid is almost absorbed, 20-30 minutes.

6.
Venison and Asparagus-Pea Risotto preparation step 6

Meanwhile, peel carrots and cut into small dice. Rinse asparagus, peel lower third of spears is desired and cut into bite-sized pieces. Blanch in separate batches until crisp-tender in a pot of boiling salted water for 5-7 minutes. Finally, blanch the peas for 4-5 minutes. Remove each batch with a slotted spoon, rinse in cold water and drain.

7.
Venison and Asparagus-Pea Risotto preparation step 7

Remove venison from the oven and cut into slices. Season with fleur de sel and cover to keep warm.

8.
Venison and Asparagus-Pea Risotto preparation step 8

Grate Parmesan into risotto, stir in butter and then stir in vegetables. Season with salt, pepper and reserved lemon juice. Rinse mint leaves, pat dry and chop finely. Stir reserved parsley and lemon zest into the risotto and divide risotto and venison among warmed plates. Top venison with gremolata and serve immediately.