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VENISON TENDERLOIN WITH BARLEY RISOTTO, GARLIC BUTTER AND TOASTED OATS

VENISON TENDERLOIN WITH BARLEY RISOTTO, GARLIC BUTTER AND TOASTED OATS

Needing to impress someone? This will definitely do it! I would make this if I ever had the nerve to go onto Come Dine With Me, I'm pretty proud of it. Venison is so good and when you add the barley risotto and perfectly crunchy toasted rolled oats (not just for breakfast...who knew?) it is just pure heaven! Deep earthy flavours and relatively easy to make!

Here's what you'll need

  • 1 venison tenderloin (room temperature)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 small onion (finely minced)
  • 3 cloves garlic (finely minced)
  • 1 cup pearl barley
  • 2 cup chicken stock (hot)
  • ½ cup white wine
  • ¼ cup frozen peas (or fresh)
  • ½ cup parmesan
  • ½ cream
  • 4 tbsp garlic compound butter (click here for recipe
  • ¼ cup rolled oats
  • ¼ cup bread crumbs
  • salt and pepper to taste
  1. sautee the onions and garlic (and season) in some butter and olive until fragrant and translucent

  2. add the barley and sautee for few minutes before adding the wine

  3. the rest cooks exactly like a normal risotto...stir and stir until all the liquid is absorbed and add enough chicken stock to cover the barley and stir again until gone and add more stock (the whole process will take about an hour)

  4. when the barley is soft and cooked, add the cream and parmesan to the risotto and stir to incorporate...simmer slowly to reduce the cream slightly, but you do want the risotto to be fairly loose, taste and adjust seasoning if needed

  5. in the meantime, gently heat up some butter and olive oil in a sautee pan and toss in the bread crumbs and rolled oats, stirring and remove from heat when fat is absorbed and mixture is toasted and crunchy (about 2 minutes)

  6. now you're ready for the venison, preheat a cast iron pan on the stove...you want it almost smoking

  7. rub the venison loin with olive oil and season really well all over with salt and pepper

  8. sear really well on all sides...about 8 to 10 minutes in all

  9. take it out of the pan and cover loosely with foil to rest for 3 minutes or so before cutting into it

  10. spoon the risotto onto a warmed plate, top with the sliced venison and garlic butter, then sprinkle the oat mixture over

  11. that's it...now pour a nice glass of red wine

  12. VENISON TENDERLOIN WITH BARLEY RISOTTO, GARLIC BUTTER AND TOASTED OATS

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