Venison Farrotto with Toasted Pine Nuts
Updated: Sep 27
This venison farrotto recipe is one of my favorite dishes to prepare in the Fall each year.
I recommend a meat cut with a good amount of connective tissue. This would be either the shoulder, shanks or neck. They're best suited for low & slow moist cooking.
Looking for more of my venison favorites? Try my shoulder collection, homemade sausages, and marinades.
COOKS NOTES:
The venison can be braised and left in its juices in the refrigerator for up to 3 days.
I think they actually benefit resting in the juices overnight.
When serving this dish you can also shred and chop the meat, then fold it into your farrotto at the end.
You can also place the meat under your broiler for a few minutes in each side to give it a little extra flavor from the char before plating.
If you're looking for other wild game recipes, these are a few of my favorites:
Lastly, if you make this venison farrotto recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.
VENISON FARROTTO
INGREDIENTS
For the Venison
• 2 pounds venison
• 3/4 cup dry red wine
• 5 garlic cloves, crushed
• 2 carrots, chopped
• 1 Roma tomato, chopped
• 1 bay leaf
• 2 tbsp grape seed or vegetable oil
For the Farrotto
• 2 tbsp olive oil
• 1.5 cups farro
• 1 cup dry red wine
• 4.5 cups venison or chicken stock
• 1 tbsp chopped thyme (1/2 tbsp if dried thyme)
• 1 medium sweet potato, 1/2 inch dice
• 1 medium red onion, small dice
• 2 garlic cloves, chopped
• 1 tbsp unsalted butter
• 1/4 cup Parmesan cheese
• 2 Tbsp toasted pine nuts, chopped
• salt & pepper to taste
DIRECTIONS
1. For the shanks. Pre-heat your oven to 300 degrees. While the oven is heating up, place a heavy bottomed pan over medium-high heat. Season the venison with salt and pepper. Once your Pan is hot, add the grape seed oil and brown the shanks on all sides. Set aside.
2. Lower the heat on your pan to medium and add the carrots and garlic. Once the garlic has a nice golden brown color, add the wine to the pan, scraping up the brown bits from the bottom. Remove from the heat.
3. In a baking dish big enough to just fit all of the venison. Add the meat, carrot & wine mixture from the pan, bay leaf, stock and tomato. Cover tightly with aluminum foil and bake at 300 degrees for approximately 2 hours.
4. For the farrotto. After the venison is nice and tender, set it aside and
keep covered. In a pot add the stock and bring to a simmer. Lower the heat to your lowest setting and keep warm.
5. In a large heavy bottomed pan, heat your olive oil over moderate heat. Add the garlic, onion and sweet potato, season with salt and pepper. Cook until the onions are translucent (about 5 minutes). Add the farro and red wine and cook while stirring until it is evaporated. Turn the heat to low.
6. Add one cup of the warm stock to the farro and cook partially covered for 15 minutes while stirring every two minutes. Repeat the process exactly two more times making sure that you keep up with the stirring so that the mixture doesn’t burn.
7. Turn the heat to medium-high. Add a 1/2 cup of stock while stirring until it is absorbed. Repeat with another 1/2 cup of stock. Continue to cook while stirring for about another 5 minutes or until the Farro is creamy and tender. Remove from the heat, stir in the Parmesan and thyme. Season with salt and pepper. Garnish with more cheese and toasted pine nuts.
Comentarios