Skip to main content

Venison Noisette on Wild Rice

By Lyndsi Patterson Published: August 13, 2012

  • Yield: 6 Servings

Recipe courtesy of: California Wild Rice Advisory Board



  1. Blanch cabbage in salted water 1 minute; drain. Add wild rice, salt and pepper; keep warm
  2. 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.
  3. Sauce: In same pan, lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.
  4. To serve: Slice venison and arrange on plates with wild rice mixture. Spoon sauce over meat; serve immediately.