Venison Noisette on Wild Rice |
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Recipe courtesy of: California Wild Rice Advisory Board Makes 6 servings.
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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.
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Marsala Cream Sauce
Combine all ingredients. Mix well to blend. Set aside.
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