Bluebonnet Venison Farms

San Antonio, Texas

Specialty Recipe

Sauteed Venison Salad

Ingredients

1 pound mixed baby greens, washed and dried

1 ounce vinegar (red wine or balsamic)

3 ounces olive oil

1/2 teaspoon mustard

1/2 teaspoon garlic, minced

1 teaspoon chives

1-1/2 pounds boneless loin

salt and pepper

1/2 cup white wine

1/2 cup venison stock or other broth

Dressing: Blend vinegar, olive oil, mustard, garlic, and chives together.

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. Remove pan from heat and add 1/2 cup venison stock or other broth to moisten pan. Place meat on edge of salad and spoon pan juices over meat.

Serves: 6.

• Venison Recipes
• Venison Preparation Tips
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