Risotto with roe deer
Preparation 20 min, cooking 2 hours 40 min, medium difficulty.
300 g of rice, 500 g of venison breast, 80 g of sausage, 80 g of lard, 50 g of butter, 1 clove of garlic, 1 bunch of parsley, 2-3 cloves, 1/2 glass of red wine, 1 tablespoon of tomato sauce, 1I of broth, 4 tablespoons of grated Parmesan, salt and pepper. For the marinade: 1/2 glass of red wine, 1 tablespoon of vinegar, 2-3 cloves, 2 bay leaves, salt and pepper.
With a small knife, make holes in the meat that you will fill with half the lard cut into strips and let it rest for 2 hours in a container with the ingredients of the marinara and covered with water.
Melt the butter in a pan with the remaining lard, thinly sliced, the crumbled sausage, the chopped parsley and garlic and the cloves; add the meat, brown it over high heat, then add the wine and let it evaporate. Now add the tomato sauce diluted in a little broth and cook over low heat for 2 and a half hours, adding broth if necessary.
At the end, drain the meat, chop the cooking juices and put it back in the pan;
raise the heat, add the rice, the hot broth, add salt and pepper and cook; then stir in the Parmesan.
Arrange the sliced venison in the center of a plate, surround it with the risotto and serve.
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