Venison Sausage & Charred Leek Risotto
At Ranch & Rifle, we’re all about bringing the rugged flavors of the wild into your kitchen. This Venison Sausage and Charred Leek Risotto is hearty, rustic, and built for those who appreciate good food with a little bit of fire. We take smoky, grilled leeks and buttery risotto, then crown it with spicy browned venison sausage kissed with fennel. It’s a dish that’s as at home by the campfire as it is on your dinner table.
Ingredients
For the Risotto:
1 ½ cups Arborio rice
4 cups chicken or wild game stock (kept warm)
1/2 cup dry white wine
2 large leeks, trimmed, cleaned, and halved lengthwise
3 tablespoons unsalted butter
2 tablespoons olive oil
1 small shallot, finely minced
2 cloves garlic, minced
½ cup grated Parmesan cheese
Salt and cracked black pepper, to taste
For the Venison Sausage:
1 lb ground venison (or venison sausage if pre-seasoned)
1 tablespoon olive oil
1 teaspoon fennel seeds, lightly crushed
½ teaspoon red pepper flakes
½ teaspoon ground sage
Salt and pepper, to taste
Garnish (optional but recommended):
Extra shaved Parmesan
Chopped fresh parsley
A drizzle of good olive oil
Instructions
1. Char the Leeks
Preheat your grill to medium-high. Brush the leeks with olive oil and grill them cut-side down until they’re deeply charred and softened—about 5-7 minutes. You want a good smoky edge here. Once grilled, let them cool slightly, then slice them thin.
2. Start the Risotto
In a large heavy-bottomed pan, heat 2 tablespoons of butter and 1 tablespoon olive oil over medium heat. Add the shallots and garlic, sautéing until soft and fragrant—about 2 minutes.
Add the Arborio rice and stir to coat the grains. Let it toast for a minute until the edges of the rice look translucent. Pour in the white wine and cook, stirring, until it’s mostly absorbed and the alcohol has burned off.
3. Cook the Risotto
Begin adding the warm stock, one ladle at a time, stirring regularly and waiting until each ladle is absorbed before adding the next. This should take about 20 minutes. You’re aiming for creamy but with a slight bite to the rice.
4. Sauté the Charred Leeks
In a small skillet, melt the remaining tablespoon of butter over medium heat. Add the sliced charred leeks and sauté for 3-4 minutes until they’re tender and buttery. Season with a little salt and pepper, then stir them into the risotto.
5. Brown the Venison Sausage
While the risotto finishes, heat a tablespoon of olive oil in a separate pan over medium-high heat. Add the ground venison sausage and break it apart as it browns. Once nearly cooked, sprinkle in the crushed fennel seeds and red pepper flakes. Cook for another 2-3 minutes until browned and fragrant. Taste and season with salt and pepper.
6. Finish the Risotto
Once the risotto is creamy and done, stir in the grated Parmesan. Taste for seasoning—add salt, cracked pepper, or a little more stock if needed.
7. Plate It Up
Spoon the risotto into bowls, then generously top with the spiced venison sausage. Finish with extra Parmesan, chopped parsley, and a drizzle of olive oil if you like.
The Final Word
This dish hits that sweet spot between refined comfort food and backcountry cooking. The smoky charred leeks bring depth to the creamy risotto, while the fennel-spiced venison sausage gives it that punch of flavor you’d expect after a long day on the hunt.
Pull up a chair, pour a glass of something crisp, and dig in.
