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Yorkshire Recipes
by Chefs at Rudding Park using produce from their 'Food Heroes'
Serves 4
Preperation time 35 minutes
Cooking time 6-10 minutes
Ingredients:
Filling
100g/4ozs grated parmesan (chefs note: fresh is so much nicer than the powdered available)
3 small cloves of garlic (peeled and crushed
1/3 bottle of white wine
4 sticks of celery (washed and finely chopped
2 pints/1.1litre of chicken or vegetable stock
Salt and pepper (sea salt is great if you have it)
50g/2ozs butter
4 small cups of risotto rice
4 x 100g/4oz venison loin steaks
3 sprigs of thyme leaves (discard the stalks just keep the leaves)
olive oil for cooking
2 small packets of peeled blanched chestnuts
1 small onion (peeled and finely chopped)
Sauce
Just add these two together and reduce until a nice thick sticky sauce is left. There should be enought to spoon around 4 plates
1/3 bottle of red wine
2 pints/1.1 litres of strong beef or game stock
Method
1. For the Risotto: Heat chicken or vegetable stock. Once it is hot leave to one side.
2. Fry onion, celery and garlic in a heavy bottomed pan with some olive oil and stir with a wooden spoon.
3. Next, add risotto rice and thyme then stir. Add white wine slowly.
4. Ladle stock over rice, a spoonful at a time until rice is cooked through. Make sure there is no excess moisture in the rice.
5. Mix in grated parmesan, chestnuts and butter. Allow to rest for approx. 2 minutes until it becomes sticky and cheesy.
6. Season if necessary.
7. To cook the Meat: Season meat well, and seal in a hot frying pan with some olive oil.
8. Cook in oven at 180C/350F/Gas4 for approximately 6 minutes (the best way to serve venison is pink, but if you prefer your meat more well done then leave in the oven for
a little longer).
9. Allow the venison to rest 2 minutes before carving the steaks.
10. To assemble: Place rice in the centre, fan steak meat around rice and spoon sauce over meat and around plate.
