Venison Noisette on Wild Rice with Savoy Cabbage
Makes 10 servings.
In same pan, lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.
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.
Slice venison and arrange on plates with wild rice mixture. Spoon sauce over meat; serve immediately.
Thanksgiving is a time for enjoying the bountiful gifts of the Earth.
For hundreds of years, Wild Rice has been a traditional ingredient of American feasts.
Try one of these recipes and make Wild Rice part of your family’s Thanksgiving tradition.
Apple-Sage Wild Rice Stuffing
Mini Pumpkins stuffed with Wild Rice
California Wild Rice and Walnut Dressing
Wild Rice and sausage stuffing