Italian Hunters Pie

  • Brian Peterson of Elgin hunts and butchers the venison that goes into Italian Hunter's Pie. The recipe is a family favorite.

    Brian Peterson of Elgin hunts and butchers the venison that goes into Italian Hunter's Pie. The recipe is a family favorite. Laura Stoecker | Staff Photographer

  • Cook of the Week Brian Peterson of Elgin hunts and butchers the venison that goes into his Italian Hunter's Pie. This dish also includes risotto, green peppers, onions, tomato sauce, cheese and seasonings and can be on the table in about 30 minutes.

    Cook of the Week Brian Peterson of Elgin hunts and butchers the venison that goes into his Italian Hunter's Pie. This dish also includes risotto, green peppers, onions, tomato sauce, cheese and seasonings and can be on the table in about 30 minutes. Laura Stoecker | Staff Photographer

 
Posted6/24/2014 5:30 AM

2 pounds venison steaks, 1-inch thick

4 tablespoons olive oil, divided

 

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.

by signing up you agree to our terms of service
                                                                                                                                                                                                                       
 

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.

0 Comments
                                                                                                                                                                                                                       
 
Article Comments
Attention: We are experiencing technical difficulties with our Facebook Comments module at this time. Comments will remain disabled until we are able to resolve the problem. We apologize for the interruption. We invite you to engage with our content and talk with other commenters on our Daily Herald Facebook page at https://www.facebook.com/DailyHeraldFans/. Thank you.