Venison is something you don't come across very often unless your a hunter.   Believe it or not, I have never been hunting before.  A year or two ago I did go with a co-worker to a ranch with over a hundred deer and the herd needed to be thinned out a little.  He shot the deer and we both skinned, gutted, and butchered the deer.  I made


with some of the meat which turned out great.  Here I have the tenderloin for this recipe; JP said it was one of the best and tender venison dishes he has ever had.  Really straight forward sous vide with the tenderloin.  Then I had a few beets and decided to make risotto but didn't want to serve risotto in the normal fashion so I decided to fry the risotto.  I paired that with a tarragon sauce and finish with some maroon carrots, spinach, and mushrooms.

4 pieces of venison tenderloin (1 1/2 lb- 2 lbs) 

2 tbsp of butter

2 tbsp of olive oil

3 tbsp of pink peppercorns

3 tbsp of green peppercorns

1 1/2 tbsp of black peppercorns

Beet Arancini di Riso

2 large beets boiled and peeled

32 oz of chicken stock

2 shallots small diced

1/2 cup of white wine

1 cup of aborio rice

1 cup of grated parmesan cheese

3 oz of petite basque grated

1 tbsp of chopped fresh basil

salt and pepper to taste

3 tbsp of olive oil 

1 tbsp of butter


3 cups of panko ground

2 cups of flour

2 eggs-2 cups of milk (egg wash

Tarragon Sauce

2 anchovies

1 1/2 tbsp of whole grain mustard

2 garlic cloves

1/8 cup of sherry vinegar

3 tbsp of chopped tarragon

1 1/4 cup of mayo

salt and pepper to taste

2 baby maroon carrots shaved and blanched

8 oz of cremini mushrooms quartered

1 lb of baby spinach 

2 cloves of garlic minced

3 tbsp of olive oil

1 tbsp of butter

2 cups of grapeseed oil for frying

For the Beet Risotto 

Take peeled and cooked beets and place in a blender with chicken stock.  Puree until smooth. Then take a small pot on medium high heat with olive oil, butter, and shallots.  Saute for one minute, then add minced garlic and aborio rice.  Toast for 1 to 2 minutes without burning.  Then deglaze with the white wine.  Cook the wine all the way down and then add the beet-stock mixture 8 oz at a time.  Season with salt.  Continue cooking the rice stirring every once in a while to make sure the rice is not sticking to the pot and burning.  Then add some more stock and continue the steps.  Cook the rice for about 20 minutes or until the rice has just a little bite to it ( think al dente).  There shouldn't be a lot of liquid at this point.  Then add the cheeses which should make the risotto nice and creamy.  Season with salt and pepper and more cheese if need be (risotto should be red in color).  Then pour onto a sheet pan to cool.  Place in the refrigerator to cool completely.  Once cooled add the chopped basil.  Take a small ice cream scoop and scoop little balls of risotto onto another baking sheet lined with parchment paper.  Continue until all the risotto is done.  Then set up a basic breading station with flour, egg wash, and bread crumbs.  Season each with salt and pepper.  Then take the risotto arancini and place first in the flour, then egg wash and then bread crumbs.  Continue the process until you have all the risotto arancini done.  Set aside in the refrigerator until ready to fry. 

For the Venison Tenderloin

If the tenderloins are really small and thin then truss two together (

see Lamb recipe

).  If they are a good size then just tie with butcher twine about every 1/2 inch to have more of a cylinder shape.  Take the peppercorns and grind in spice grinder somewhat coarse.  Then take the olive oil and drizzle over the tenderloin.  Season lightly with pepper mixture.  Place into a cryovac bag, add butter, and little more olive oil.  Seal and then place in a water bath at 133 degrees for 20 minutes.  Take out and rest.

For the Tarragon sauce

In a blender add anchovies, garlic, and tarragon.  Pulse a few times then add the mustard, vinegar, and mayo.  Blend until smooth.  Season with salt and pepper and set aside

For the Vegetables,

In a medium size saute pan on medium high heat add olive oil and mushrooms.  Saute for 5 minutes and then add the garlic and spinach.  Cook for another 2 minutes and then push all the ingredients over to one side of the pan.  Add your blanched carrots to the pan and cook for 1 minute to just heat the carrots through.  Set aside and keep warm.

To finish.

Add grapeseed oil to a cast iron skillet and bring to 335 degrees.  Add a several risotto balls to the cast iron and fry on all sides for 3 minutes roughly or until golden brown.  Scoop the balls out using a slotted spoon and drain on a paper towel.  Season lightly with salt.  Continue the process with the remaining arancini.  Then take the venison out of the bag and season with salt and more of the peppercorn mixture on all sides.  In a saute pan on medium high heat add 2 tbsp of olive oil.  Sear the venison for 1 minute on each side just to brown and warm through.  Take out of the pan and rest the meat for a few minutes.  Cut the strings off the venison and then cut into portions.  Take three spoonfuls of tarragon sauce and place on the plate.  Place one arancini on top of each spoonful of sauce.  Then place the venison next to arancini.  Add the spinach and mushrooms, and finish with the carrots.  Serve and enjoy!