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🍽️ Rice fillets with wild rice and mixed vegetables

869 kcal · 30 min · 4 servings

Ingredients

• 4 Venison Loin Filets (150 g each)
• 2 tbsp black mustard seeds
• 1 tbsp white mustard seeds
• 1 tbsp ghee
• Olive oil
• Salt
• Pepper (from the mill)
• 300 g wild rice mix
• 4 Carrots
• 2 large white onions
• 5 ripe egg tomatoes
• 1 sprig Rosemary (chopped)
• 3 Celery stalks
• 2 tbsp Olive oil
• 1 tbsp Butter
• Salt
• Pepper (freshly ground)

Instructions

1. 1. Peel the carrots and cut them lengthwise into batons.
2. 2. Halve the carrot batons and blanch them (cook briefly in boiling water) in salted water for 3 to 4 minutes.
3. 3. Let the vegetables drain well.
4. 4. Cut the tomatoes lengthwise into thin wedges.
5. 5. Peel the onions and cut them into thin slices.
6. 6. Wash the celery stalks and cut them lengthwise into strips.
7. 7. Halve the celery strips.
8. 8. Heat the oil together with the butter in a pan.
9. 9. Fry the onions in it until golden yellow.
10. 10. Reduce the heat.
11. 11. Add the tomatoes and rosemary and let them sweat briefly.
12. 12. Add the carrots and toss everything briefly.
13. 13. Season the vegetables with salt and pepper.
14. 14. Cook the rice according to the instructions on the package.
15. 15. Set the cooked rice aside.
16. 16. Preheat the oven to 100 degrees Celsius.
17. 17. Blanch the mustard seeds for about 1 minute in boiling salted water to reduce their heat.
18. 18. Drain the mustard seeds and let them drain well.
19. 19. Place the mustard seeds, coarsely ground pepper, and 1 tablespoon of oil in a blender.
20. 20. Blend the mixture until creamy or crush it finely in a mortar.
21. 21. Coat the venison fillets all over with salt, pepper, and the mustard paste.
22. 22. Fry the fillets in hot clarified butter over medium heat for 4 minutes on each side.
23. 23. Remove the meat from the pan.
24. 24. Let the fillets rest in the hot oven for 5 minutes.
25. 25. Slice the fillets.
26. 26. Arrange the meat slices on top of the rice and vegetables.
27. 27. Add 2 pieces of celery each.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 869
• Protein: 77 g · Fett/Fat: 32 g · Carbs: 67 g