Alrighty.
You'll need;
6" of backstrap per serving, cleaned & with all the siver skin removed & marinated for 24 hours in;
¼ cup Soy Sauce
1 tsp Tabasco
1 tsp Liquid Smoke
½ red bell pepper
½ yellow bell pepper
3 Portabella mushrooms
½ stick of celery
2 rashers of bacon
¼ cup toasted pine nuts
½ cup basmati or risotto rice
½ cup Madeira (sweet Sherry or White Port would work)
½ pint GOOD chicken stock
Method;
Finely dice all the vegetables & bacon & soften in olive oil in a large skillet. Add pinenuts when cooked (If you're nut are un-toasted, dry fry them over a low heat until they begin to darken)
Slide a long chef's knife into the center of your backstrap, creating a tube & stuff roughly 1/3 of your veg-mix into the cavity.
Place the stuffed meat on a pre-heated grill (250-300º) & baste with marinade. Cook for aproximately 15 minutes & turn.
Re-heat the remaining veg & add the rice. Fry the DRY rice until clear (this gets the flavour deep into the rice grains)
Begin adding your stock a tiny bit at a time & boil until almost absorbed by the rice. Keep adding your stock in small amounts until the rice is almost cooked. Finish the rice by adding your Madeira (this gives a nice, sweet flavor)
Make sure the rice is throughly cooked & all the liquor is absorbed. Your stock quantity will vary depending on the amount of rice you're cooking. Total cooking time should be around 15 minutes.
Once cooked, turn off the heat & let sit for 5 minutes & the rice will totally absorb all the liquid, it also gives your venison time to rest before you slice it.
Slice the venison into 1" 'rounds' & serve on top of the risotto.
It's very well accompanied by a nice, light Red wine (Riocha or Shiraz for preference)
Total cooking time is about 20 minutes.
