1 pound venison tenderloin, chops, or steaks (you can use beef tenderloin or any other lean meat too)
1 cup plain Greek yogurt
½ cup beef broth, low sodium
¼ cup stone ground mustard
Salt and pepper to taste
MUSHROOM KALE WILD RICE:
1 cup wild rice
3 ½ cups beef broth, low sodium
8 oz mushrooms, diced
2-3 stems kale, stems removed and leaves chopped
Salt and pepper to taste
½ cup pecans, chopped
Instructions
Combine the yogurt, ½ cup beef broth and mustard in a blender and blend until smooth. Reserve ½ cup of this yogurt-mustard sauce and set aside to be used as a topping. Pour the remaining yogurt-mustard sauce over the venison and let marinate in the fridge for at least 1 hour and up to 24.
Make the wild rice: combine wild rice and beef broth in a saucepan and bring to a boil.
Turn rice down to a simmer. Cover and simmer 55-60 minutes.
In a sauté pan, toss mushrooms and kale with a small amount of olive oil and cook until the mushrooms have reduced and browned.
Add sautéed mushroom and kale to the rice and continue cooking rice until rice is done.
In the same pan used to saute the mushrooms, toss in the pecans and toast on medium high until fragrant and lightly browned. Remove from heat and set aside in a bowl.
Remove venison from marinade and shake off any extra liquid.In the same sauté pan used for the mushrooms and pecans, add a little more olive oil if needed and cook venison on medium low heat on all sides until desired doneness.
Serve venison with the reserved yogurt-mustard sauce spooned on top and a generous helping of wild rice on the side.