Instructions: In a medium saucepan, cook onion and broth over medium heat for 5 minutes. Stir in brown rice, reduce heat to simmer, cover, and cook for 25 to 30 minutes, until the liquid is absorbed and rice is tender. Remove from heat and stir in scallions, parsley, egg white, and bread crumbs. Spread the mixture in a shallow dish, cover with plastic wrap, and refrigerate for 2 to 3 hours, until cold.

Shape the cold rice mixture into 6 round patties (will look something like the commercial rice cakes that we all know and love!). Place the rice cakes on waxed paper and chill until ready to cook.

Meanwhile, trim off any fat from the chops. Place in a self-closing plastic bag. Combine the vinegar, Dijon, rosemary, juniper berries, salt (if using) and freshly ground pepper to taste. Pour the mixture into the bag. Close the bag to seal and turn several times to coat the chops with the vinegar mixture. Let stand at room temperature for 30 minutes, turning the bag several times.

Prepare a grill or preheat the broiler.

Meanwhile in a flat-bottom skillet, heat the water, lemon juice, and nutmeg. Add the spinach and toss lightly until it is wilted. Drain into a colander. Return the drained spinach to the skillet, cover, and keep warm.

Grill venison chops over high heat for 7 minutes per side for medium-rare.

While chops are grilling, spray a nonstick skillet with butter-flavored cooking spray. Add rice cakes and brown over medium-high heat for 2 minutes on each side, until golden brown, carefully turning them once.

Arrange the spinach towards one end of a large heated serving platter. Trop with the grilled venison chops and place browned rice cakes next to the spinach and chops. Serve at once.

This recipe yields 6 servings.

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