This wild game recipe is a new favorite! It tastes like a five star meal and nearly looks like one too! Preparing a risotto dish is a bit more labor intensive, but for the right night and the right person, it’s a must! Enjoy!
3 1/2 cups chicken broth
3 cups water
4 tablespoons butter or margarine
1 shallot or onion minced
2 cups Arborio rice
1 cup of dry white wine
1 cup of shredded parmesan
Salt and pepper
Marinated Antelope Steak
1-2 cups of mushroom variety – dried or fresh
Fresh thyme (optional)
– Combine broth and water and bring to a simmer. Cover and reduce heat to lowest setting.
– Melt 2 tablespoons of butter in a large sauce pan over medium heat and add minced shallot or onion. Cook until slightly browned.
– Stir in rice and cook until the edges are translucent… about 3 minutes. Add the wine and continue to cook until it is completely absorbed.
– Add 3 cups of the warm broth, bring to a simmer and cook until absorbed…. about 11 minutes.
– Continue to cook while adding about a 1/2 cup of warm broth every few minutes. Don’t worry about using all of the broth. Once the rice is cooked through, but still somewhat firm… it is ready.
– Add cheese and salt and pepper… mix evenly.
– If using dried mushrooms, rehydrate with hot water for 5 minutes and pat dry. Add remaining 2 tablespoons of butter and cook over medium heat until slightly browned.
– Stir mushrooms into risotto.
– Cook Antelope Steak over medium high heat for a few minutes per side or until medium rare. Let sit for 10 minutes before slicing.
– Thinly slice Antelope steak and arrange with Mushroom Risotto… garnish with fresh thyme if desired.
Now, pat yourself on the back. This recipe required some attention, multi-tasking, and elbow grease. I hope you enjoy this rich dish as much as I did!
** Adapted from The America’s Test Kitchen Family Cookbook