VENISON SALAD BOWL

(Submitted by Sue Cabral)

See notes below for serving amounts

Sue writes: ”I dreamt up this recipe when we had plenty of meat but no potatoes. Now that my son is hunting deer we always have a surplus of meat. “

INGREDIENTS

1 to 2 pounds prepared venison loins (or use a tender cut of beef or pork)

Romaine lettuce (Sue uses the hearts of romaine you can find with the bagged lettuces)

1 sweet onion chopped into bit sized chunks

1 small package of mushrooms, chopped in half

1 cucumber, peeled and sliced thinly

1/2 cup carrots, shredded

4 tablespoons of olive oil (2 T + 2T)

3 tablespoons steak sauce

3 tablespoons of balsamic vinegar

Salt and pepper to taste

Chop or tear lettuce into a large salad bowl, top with sliced cucumber and shredded carrot. Set aside, but keep chilled.

Chop the meat into chunks a little larger than bite-sized. In a skillet over med high heat, sauté the onion and mushrooms in 2 tablespoons of olive oil until you see a bit of color on the onions and the mushrooms have softened. Remove from pan and add the venison. Continue to sauté until the meat is just browned on the outside but NOT until it’s well done. Remove from pan and toss with the mushrooms and onions. Finally, in the same skillet, over low heat, add the steak sauce, balsamic vinegar, the second 2 tablespoons of olive oil. Scrape the yummy bits off the bottom of the pan and mix, let simmer until it has reduced just a bit. The mixture will take on a syrupy, glazed look.

Top the chilled salad with the meat, onion, and mushroom mixture. Toss with the warm dressing. Serve with a good crusty bread for a complete meal.

Notes: Use more or less lettuce depending on the number opf servings needed. This recipe can be easily reduced or enlarged to feed as few or as many people as you would like.

About Sue: Sue's email address is Susan.C.Cabral@SAIC.com.

Other recipes submitted by Sue:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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