Recipe for Roast Marinated Venison with Mixed Mushroom Risotto 
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Yield:
8
Ingredients:
Amount Ingredient
2 kg leg of venison on the bone or a boneless roasting joint of similar weight salt and freshly ground black pepper 25g butter
3 tbl olive oil salad leaves to garnish
----------------- Marinade: ----------------
1 x onion finely sliced
3 x bay leaves
1 tbl fresh mixed herbs
6 x juniper berries
6 x black peppercorns
3 tbl olive oil
3 tbl sherry vinegar S
1/2 bot robust red wine
----------------- Mixed mushroom risotto: ----------------
7 lrg onion finely sliced
3 stalk celery finely chopped
20 gm dried porcini soaked in sherry
750 gm mixed fresh mushrooms peeled rf necessary
3 x plump clv garlic crushed
500 gm risotto rice
100 gm freshly grated parmesan
3 tbl pesto or 1 tbsp tapenade (optional)
Instructions:
Instructions: Aga equipment:
small roasting tin with low rack on third set of runners in roasting oventhen second set of runners in simmering oven

Mix all the ingredients for the marinade in a non metallic howl (a metal bowl might taint the favour of the finished dish glass is best).

Then add the venison and leave in a cool place for at least 6 hours.

Turn the joint over once during marinating.

Remove the joint pat it dry then season well with salt and pepper strain and reserve the marinade.

Heat the butter and the remaining oil in a large ovento hobcasserole on the boiling platethen add the meat and seal it quickly on all sides.

Transfer the venison to the rack in the roasting tin and cook in the roasting ovenfor 30 minutes do not throw away the juices in the pan from browning the meat.

Transfer the tin to the simmering ovenand continue roasting for 4 to 5 hours or until the meat is almost falling apart or off the bone.

To make the risotto cook the onion and celery in the oil left in the casserole. Cover the pan and cook them for 5 minutes on the floor of the roasting oven.

Drain the dried porcini reserving the liquor.

Roughly chop them then add to the pan with the sliced mushrooms.

Stir well then cover and cook for a further 10 minutes in the roasting oven. Stir in the garlic and the rice and cook for 12 minutes on the simmering plate.

Add the reserved mushroom liquor to the strained marinade and make it up to 850ml with stock water or wine.

Add the liquid to the pan and bring everything quickly to the boil.

Cook the risotto on the floor of the roasting ovenfor 35 to 40 minutes until the stock has been absorbed and the risotto is creamy.

Stir once or twice which will enable you to keep an eye on how the risotto is doing.

Stir in the parmesan and pesto then season to taste.

Serve the venison on a beef of risotto
perhaps with a few salad leaves if you really feel yon need add anything extra to this wonderful dish.

Theres really no need to carve the meltingly tender venison you can just put it on a platter in the middle of the table and let people pull off chunks with a spoon and fork. I prefer to use a leg of venison on the bone as it will keep its shape better during cooking.

Serves 8

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