Savory Venison over Onion Risotto

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“Venison Medallions with a savory cranberry sauce served atop Onion risotto.”

Ingredients Nutrition


  1. Venison-.
  2. Coat medallions with 1/2 of olive oil salt and pepper and let stand until risotto is half translucent.
  3. Using two small skillets, prepare sauce and risotto simultaneously.
  4. Sauce-.
  5. Finely dice 1/2 of the red onion and saute in butter until clear.
  6. Add remaining ingredients and reduce by 1/3 .
  7. Remove from pan and place in warm container, leaving a small residue in the pan for cooking the venison.
  8. Risotto-.
  9. Coarsely chop 1/2 of the red onion and saute in olive oil until translucent.
  10. Add garlic, rosemary, thyme, oregano butter, salt and pepper and cook for 1 minute.
  11. Add rice and stir to coat. Cook 1 minute then add small amounts of stock at a time stirring frequently uni til the rice is 1/3 to 1/2 translucent. Add the pre toasted almond slivers and salt and pepper to taste. Continue adding stock and stirring until tender crisp.
  12. Venison-.
  13. When the rice is half translucent place the medallions in the pan used for the sauce with the balance of the olive oil, Cook over medium high heat for 3 minutes until medium rare. Let the meat rest in a warm container for 5 to 7 minutes.
  14. Sauce-.
  15. Return sauce to pan with venison drippings and reduce by 1/3, incorporating drippings. season to taste.
  16. Serving-.
  17. Risotto, sauce and meat should all be ready at the same time.
  18. Place a semi circle mound of risotto one one side of the plate, lay the venison on the inside of the mound and cover with sauce. A green salad with a oil and balsamic vinegar dressing goes well with this dish. Pinot Noir is a good wine paring.

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