Venison Noisette on Wild Rice with Savoy Cabbage
Tired of eating the same thing for dinner? California wild rice is a
perfect addition to any menu. It's delicious and nutritious!| 1 | large head savoy cabbage, sliced |
| 5 | cups California wild rice, cooked |
| salt and pepper to taste | |
| 2 | lbs. boneless venison (loin) fillet |
| 3 | Tablespoons olive oil |
| Marsala Cream Sauce |
Directions
Blanch cabbage in salted water 1 minute; drain. Add wild rice, salt and pepper; keep warm. Brown venison in oil on all sides. When medium rare, season with salt and pepper, remove from pan and wrap in aluminum foil to rest 15 minutes.Marsala Cream Sauce
| 10 | juniper berries, crushed |
| ½ | cup marsala wine |
| 1 | cup cream |
In same pan, lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.
To Serve
Slice venison and arrange on plates with wild rice mixture. Spoon sauce over meat; serve immediately.Makes 10 servings.
Compliments of California Wild Rice Advisory Board :: www.cawildrice.com