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Ingredients (serves two)

For the venison:

2 6oz venison steaks

1 tbsp Dijon mustard

1 tbsp olive oil

1 tbsp Worcestershire sauce

½ tsp salt

½ tsp pepper

For the risotto:

½ cup Arborio rice

¼ cup minced shallots

2 tbsp butter

¼ cup white wine

1 package (14g) dried porcini mushrooms

4 cups boiled water

1 package (227g) cremini mushrooms

½ tsp truffle oil (optional)

½ tsp salt

½ tsp pepper

THE METHOD

• Prepare the marinade for the venison: Mix the mustard, oil, Worcestershire sauce, salt, and pepper in a small bowl. Place the venison steaks in a plastic bag, scoop in the marinade, and seal the bag.

• Squeeze the bag all around the steaks to coat.

• Place in the refrigerator for 6 hours. Remove from fridge and let sit at room temperature for 1 hour.

***Only begin cooking the venison once the risotto is made.***

Heat a small cast iron pan or grill pan on medium heat. Add the steaks and grill for 3 minutes per side and slice on the bias for serving.

Prepare the risotto (approximately one hour):

• Put the dried porcinis into the boiled water. Once they have softened, remove and chop, draining the mushroom water into a pot. Place the pot of porcini water on the stovetop and keep warm.

• Remove the stems from the cremini mushrooms. Slice them in half and then slice each half into thin strips. Sauté them in a pan and set aside.

• In a deep pan, melt the butter and sauté the shallots until just soft.

• Add the Arborio rice and stir until the butter is almost fully absorbed and the rice is coated.

• Add the white wine and cook until absorbed.

• Set a timer for 17 minutes. Gradually add the porcini mushroom broth one soup ladle at a time, stirring regularly to prevent sticking. Keep adding the broth in ladle amounts. Continue until the 17 minutes are up. There should be no need to add additional liquid.

• Add the porcinis, half of the cremini mushrooms, the (optional) truffle oil, and the salt and pepper. This will make al dente risotto. If you want it softer, add small amounts of additional broth or water to cook longer.

• Plate the risotto with the venison and any juices on top, and garnish with the remaining cremini mushrooms.