2 pounds venison steaks, 1-inch thick
4 tablespoons olive oil, divided
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⅛ teaspoon flake sea salt, or to taste
⅛ teaspoon garlic powder, or to taste
⅛ teaspoon ground chipotle pepper, or to taste
⅛ teaspoon cracked black pepper, or to taste
2 medium green bell peppers, seeded and cut in ½-inch slices
1 medium yellow onion cut into eighths (layers separated)
2 cups marinara sauce
1 package (8 ounces) risotto alla Milanese
1 tablespoon butter
2½ cups water
8 ounces shredded mozzarella cheese
Pat dry the steaks. Rub meat with 2 tablespoons olive oil then with the spices. Heat a seasoned cast iron skillet on high. Add steaks to sear 2 to 3 minutes on each side. They should be rare, not cooked through. Remove the steaks to a plate.
Reduce heat and add 2 more tablespoons olive oil, peppers and onions; saute until vegetables are tender and the onions start to caramelize. Remove them to a bowl and keep warm.
I the same pan, bring water and butter to a boil. Add risotto and stir for 1 minute while boiling. Cover the pan tightly and reduce heat to a simmer undisturbed for 18 minutes. When the rice is done; remove the pan from the heat and uncover.
In a small sauce pot bring the marinara sauce to a boil and keep warm.
Heat oven to 425 degrees.
Arrange the steaks on top of the rice. Cover the steaks with the peppers and onions. Smother steaks with spoonfuls of sauce and top with the shredded cheese. Bake, uncovered, till the cheese is golden and the steaks are medium.
Serves four to six.