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.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council