Venison Salad Bowl
(Shared recipe 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."
- 1 to 2 pounds venison loins, prepared for cooking according to guide linked below (can use a tender cut of beef or pork)
- Romaine lettuce (Sue uses hearts of romaine)
- 1 cucumber, peeled and sliced thinly
- 1/2 cup carrots, shredded
- 1 sweet onion, chopped into bite-sized chunks
- 1 small package of mushrooms, chopped in half
- 4 tablespoons of olive oil, divided
- 3 tablespoons steak sauce
- 3 tablespoons 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 medium-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 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 and the remaining 2 tablespoons of olive oil. Scrape the yummy bits off the bottom of the pan and mix, then 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 of servings needed. This recipe can easily be reduced or enlarged to feed as few or as many people as you would like.
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About Sue: Sue's e-mail address is Susan.C.Cabral@SAIC.com.