This recipe is brimming with flavor. The wild rice cooks perfectly and the meat becomes butter soft! Cooking the rice with broth instead of water truly brings it to the next level.
Preheat a skillet over high heat. Grease lightly with oil and sear the meat for three to five minutes on each side. Remove the meat from the pan and set aside.
Add in the onions and the peppers and sauté until limp. Deglaze the pan with the red wine. (Add the wine to the pan and scrape up the browned bits.) Add the rest of the ingredients and bring to a boil.
Add the meat back to the pan. Cover and simmer over medium heat for forty-five minutes or until most of the liquid has evaporated.
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