Tomato and artichoke risotto with Cervena venison - Cervena

Ingredients

• 500 g Cervena venison striploin or tenderloin
• 30 g smoked bacon (sliced)
• 250 g red and yellow mini-tomatoes
• 750 ml chicken stock
• 1 clove garlic
• 1 shallot
• 6 artichokes (medium-sized)
• 80 g butter
• 4 tbsp olive oil
• 2 tbsp vegetable oil
• 250 g risotto rice ((Carnaroli or Aroborio))
• 150 ml dry white wine
• 2 sprigs Fresh rosemary
• 90 g Parmesan cheese (grated)
• 1 lemon
• 1 pinch sugar
• 1 pinch salt
• 1 pinch black pepper