Venison Noisette on Wild Rice with Savoy Cabbage

    1 large head savoy cabbage, sliced
    5 cups cooked wild rice
    salt and pepper to taste
    2 lbs boneless venison (loin) fillet
    3 tbsp olive oil

    Marsala Cream Sauce:
    10 juniper berries, crushed
    1/2 cup marsala wine
    1 cup cream

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.

Sauce: 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.

10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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