Season the meat on both side with salt, pepper and rosemary. Let it sit while preparing the other dishes.
Pre-heat oven to 350 F.
Place Asparagus on a baking tray.
Drizzle with olive oil, sprinkle with salt and pepper to taste.
Rotate the asparagus on the dish to cover thoroughly with oil, salt and pepper.
Place in oven and bake for 10-15 minutes, turning halfway though.
In a pot, add your chicken stock, and place on low heat.
In a hot pan add 1 tablespoon of butter, and saute mushrooms.
Remove mushrooms to a separate bowl.
Add 1 tablespoon of butter to the pan, and diced onions or scallions and saute.
After, add in 1 tablespoon of olive oil, and 1 cup of Arborio rice.
Stir the rice for about 2-3 minutes continuously, slightly toasting the rice until the edges have turned translucent.
Add 1 cup of white wine to de-glaze the pan. Stir until all of the wine is nearly evaporated.
Add in ½ cup of chicken broth in increments , stirring constantly. When the broth is almost compltetly absorbed by the rice, add in another ½ cup of broth, and repeat until the rice is al dente, fluffy, and creamy. This will take about 20 to 30 minutes.
Once the rice is done, Remove from heat, add in another ½ cup of chicken stock, the mushrooms and 1 cup of parmesan cheese, and 3-4 tablespoons of butter. Stir to incorporate.
In a hot pan, add 1 tablespoon of olive oil, and 2 table spoons of olive oil, and a sprig of rosemary.
Sear the venison for 3-4 minutes on each side (until you reach your desired temperature). Medium Rare/Medium is recommended.
Remove and let rest then slice and serve.