Venison Noisette on Wild Rice with Savoy Cabbage

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These delicious venison medallions, served with cabbage and wild rice, makes for a special Sunday Dinner.

Makes 10 servings.

  • 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

  • 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.

Cooking Instructions:

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.

To Serve:

Slice venison and arrange on plates with wild rice mixture. Spoon sauce over meat; serve immediately.

Compliments of California Wild Rice Advisory Board
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Wild Rice Winter Soups:

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