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Sauteed Venison Salad

Guest Author - Sandy Moyer

Sauteed Venison Salad
  • 1 pound mixed baby greens, washed and dried
  • 1 oz. vinegar (red wine or balsamic)
  • 3 oz. olive oil
  • 1/2 tsp. mustard powder
  • 1/2 tsp. minced garlic
  • 1 tsp. chives
  • 1-1/2 pounds boneless vension loin
  • salt and pepper
  • 1/2 cup white wine
  • 1/2 cup venison stock or other broth

To prepare the dressing -
Blend vinegar, olive oil, mustard, garlic, and chives together.

To prepare the salad -
Slice each venison loin into 3-inch portions across the grain; season with salt and pepper. Saute over high heat. Let meat brown, then turn over and brown the other side. Remove pan from heat and add 1/2 cup venison stock or other broth to the pan. Place the browned meat on the edge of the salad. Spoon the pan juices over the meat. Serves 6

This recipe is one of the "Tasty Recipes To Please Your Palate" from Blue Bonnet Venison Farms

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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