Beyond the Plate

Greek Spiced Venison with Pistachio Rice Pilaf and Pickled Cranberries

Greek Seasoning: 

• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons dried basil
• 2 teaspoons dried Greek oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary, minced
• 1 teaspoon dried dill weed
• 1 teaspoon dried marjoram
• 1 teaspoon cornstarch
• ½ teaspoon ground thyme
• ½ teaspoon ground nutmeg

Directions:

1. Add all the spices together in a bowl, and mix well. 
2. Store spice mix in an airtight container.

Greek Spiced Venison Pistachio Rice Pilaf

Ingredients:

3 tbsp.  Unsalted Butter

¼ cup chopped yellow onion

½ tsp. kosher salt, plus more for seasoning

1 cup Castor Rice Farms Brown Rice

1 cup water

½ cup chicken broth

1 tbsp. Extra Virgin Olive Oil

1.5 pounds cubed venison

¼ cup chopped dried apricots

¼ cup chopped pistachios

2 tbsp. thinly sliced green onion

2 tbsp. finely chopped fresh Italian parsley

1 tbsp. lemon zest

Directions:

For the Greek Spiced Venison

1. Set a cast iron skillet over medium-high heat.
2. Season the venison with the Greek Seasoning blend liberally on all sides of the cubed venison.
3. Add about 3 tablespoons butter and 2 tablespoons of olive oil to the cast iron skillet, then add the cubed venison to the pan. Sear the venison cubes on all sides and cook through.

For the Rice Pilaf

1. In a large skillet, melt butter over medium heat.
2. Add yellow onion; cook until soft (about 5 min.).
3. Season with ½ tsp. salt.
4. Stir in rice; cook and stir until onions become translucent (about 3 min.).
5. Increase heat to medium-high. Add water and broth to the skillet; bring to a boil.
6. Reduce heat to low; continue cooking, covered, until liquid is absorbed and rice is tender (15-20 min.).
7. Remove skillet from heat; fluff rice with a fork and drizzle with olive oil.
8. Add apricots to the pan; let stand, covered, for 10 min.
9. Fold in the cooked venison cubes, apricots, pistachios, green onion, parsley and zest.
10. Season to taste with salt and pepper; serve immediately.

Pickled Cranberries

8 ounces fresh cranberries
3/4 cup apple cider vinegar
1/3 cup water
2/3 cup sugar
1 cinnamon stick
1/4 teaspoon whole cloves