Smoked Venison and Red Wine Risotto

Directions

1. Dice or shred the smoked venison and set aside

2. Add the bay leaves, thyme and juniper berries to the stock and simmer for 10 minutes, then strain the stock into a pan and keep at simmering point on the top of the stove / hob while you make the risotto.

3. Melt half the butter in a medium heav-based saucepan and add the onion, carrot and celery (this is a soffritto in Italian). Cook gently (sweat) for 10 minutes until soft and golden but not coloured.

4. Add the pancetta and half the smoked venison and cook for another 5 minutes, but do not let it colour and harden. Stir in the rice until well-coated with butter, heated through and beginning to smell 'toasted'. Pour in the wine and add the thyme, bring to the boil and boil hard to reduce by half - this will concentrate the flavour and remove the raw taste of alcohol.

5. Begin to add the stock a large ladleful at a time, stirring gently until each ladleful is absorbed into the rice. The rice should always be at a gentle simmer. Continue in this way until the rice is tender and creamy, but the grains still firm. (This should take between 15 and 20 minutes depending on the type of rice used). Taste and season well with salt and freshly ground black pepper and beat in the remaining butter and Parmesan.

6. Cover and rest for a couple of minutes then serve immediately with the remaining venison piled on top, sprinkled with chopped parsley and thyme.