Saddle of Waldviertler venison with Lotao rice

The UNO Restaurant at the 4-star-superior-hotel ARCOTEL Kaiserwasser ist just as international and open-minded as its guests. Exquisite Asian Lotao speciality rices add to the restaurant's wide range of dishes. Executive chef Johann Schwarz recommends the following Lotao rice recipe to try out at home:

Saddle of Waldviertler venison with Lotao rice and red cabbage roll, sautéed mushrooms and flambéed Aperol-marinated stone fruits.

Serves 8

1 whole saddle of venison
250 g "Rising Sun" Lotao rice
200 g mushrooms
shallots
8 red cabbage leaves
zest of orange
Aperol-marinated stone fruit
rum, gin
salt, pepper, juniper, resemary and thyme

For the Aperol-marinated stone fruits marinate damsons, plums, greengages, nectarines and peaches in half Aperol, half rum and some sugar and allow to stand in a cool place for at least five weeks.

De-bone the saddle of venison and remove any sinewas. Season with salt, pepper, juniper and gin and ser on both sides together with the rosemary and thyme. Then place in the oven for five to seven minutes until pink.

Boil the "Rising Sun" Lotao rice (1 part rice to 1.5 parts water). Add the shallots and orange zest while boiling and season with salt and ginger. Leave the rice to cool down a little, then roll in a blanched red cabbage leaf. Stand the rice roll on a plate.

Sauté the forest mushrooms and arrange on the plate with the venison, the rice roll and the Aperol-marinated stone fruits. Warm some rum (50%), pour over the fruit and set alight.

Bon appetit!