Ingredients:

Risotto

• 200g arborio risotto rice
• 300g wild-harvested pine mushrooms, cleaned and sliced
• 1 small red onion, finely diced
• 3 cloves garlic, finely chopped
• 2 tbsp olive oil
• Approximately 1.2L hot venison stock
• 180g unsalted butter
• 100g freshly grated Parmesan
• ¼ bunch flat-leaf parsley, finely chopped
• Zest of 1 lemon
• Juice of ½ lemon
• Sea salt and freshly cracked black pepper

To Serve

• 1 × 700g Discovered venison coil sausage
• 1 tbsp olive oil

Method

Heat a YETI cast iron skillet over medium-high heat. Add the olive oil and sauté the red onion, garlic and pine mushrooms until softened and lightly caramelised.

Stir in the arborio rice and cook for 1–2 minutes until the grains are lightly toasted.

Add the hot venison stock a ladle at a time, stirring regularly and allowing each addition to absorb before adding the next until the rice is tender with a slight bite.

Finish the risotto by stirring through the butter, Parmesan, parsley, lemon zest and lemon juice until rich, glossy and creamy. Season to taste.

While the risotto cooks, heat a YETI skillet over the fire with a little olive oil. Add the 700g Discovered venison coil sausage and cook, turning regularly, until deeply caramelised and cooked through.

Slice the sausage into generous portions and serve over the creamy pine mushroom risotto.