Wild Mushroom Risotto with Marinated Antelope Steak

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

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5 Responses to Wild Mushroom Risotto with Marinated Antelope Steak

  1. HankShaw says:

    Very pretty dish! I like my risotto a little looser, but that’s a matter of preference. Been a long time since I had antelope in my freezer; it is my favorite big game meat, although moose comes close.

    Nice to see others doing good things with wild game. Keep up the good work!


    • Katie Seacat says:

      Thanks for the comment! A lot of my cooking has been an experiment… and I’m enjoying the experience. We’re blessed with plenty of antelope each year, but as for moose.. I haven’t tried it yet. Love honest-food.net! Great inspiration! Thanks again.

  2. boardingace says:

    I made their original recipe (I have the same cookbook), and wanted to vouch that it is delicious! What a smart idea to pair it with antelope steak!

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