• 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 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