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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council