1 cup wild rice blend (I used Lundberg's wild rice blend)
1¾ cups chicken stock
1 clove garlic, minced
1-2 stems kale, stem removed and leaves finely chopped
1 tablespoon low sodium tamari soy sauce
¼ teaspoon crushed red pepper flakes
Instructions
Combine green onions, tamari, lime juice, ginger, honey, garlic and jalapeño in a small bowl.
Reserve 2 tablespoons to use as a dipping sauce or drizzle when serving.
Place venison in a zip top bag and pour remaining marinade over top. Massage gently to evenly coat the meat.
Let marinate in the fridge at least 4 hours but preferably overnight for best flavor.
When ready to cook, drain marinade and discard. Arrange venison on a broiler pan and broil about 10-14 minutes until desired doneness, turning once halfway through. You can also grill them on medium heat if you prefer.
While venison is cooking, prepare the rice.
Sauté mushrooms in a saucepan with the butter until they've browned.
Add all other ingredients and simmer, covered, about 40-45 minutes until all liquid has absorbed.