IOTM : Risotto with venison tenderloin and Laccaria amethystea
Posted: Thu Oct 12, 2006 12:54 pmcut the venison tenderloin (can be substitute with deer, capricorn, elk, or other "hoofes-game") in one person pieces.
(if possible: smoke it in with norway-spruce for 40 second)
salt it and sear it, put it on a plate into the oven at 65° celsius.
now prepare the risotto a you do it always,
clean the mushrooms and if needed use some water, place them on a dry towel.
heat up a pan, place the mushrooms "dry" into-it, and sear them hot for 30 seconds, go down with the temperature and add fresh butter pepper and if you have norway-spruce offshots, salt it, and add the jus from the meat. (bevor serving: thake the offshots out)
thake a nice plate and arrange the risotto, above the muschrooms and the meat
enyoj
you can thake chanterelles if you cant find this wild mushroom or
a potpurri of wild mushrooms!
make shure to let the wild mushrooms controll by a trained professional
(if possible: smoke it in with norway-spruce for 40 second)
salt it and sear it, put it on a plate into the oven at 65° celsius.
now prepare the risotto a you do it always,
clean the mushrooms and if needed use some water, place them on a dry towel.
heat up a pan, place the mushrooms "dry" into-it, and sear them hot for 30 seconds, go down with the temperature and add fresh butter pepper and if you have norway-spruce offshots, salt it, and add the jus from the meat. (bevor serving: thake the offshots out)
thake a nice plate and arrange the risotto, above the muschrooms and the meat
enyoj
you can thake chanterelles if you cant find this wild mushroom or
a potpurri of wild mushrooms!
make shure to let the wild mushrooms controll by a trained professional