Recipes
Blackened Venison Backstrap Salad with Romaine, Dried Cranberries and Feta
A home version of a popular chop house salad — spicy seared choice cut of venison paired with crisp lettuce, mild feta cheese and an occasional bite of a sweet cranberry. You can make your own blackening spices with a mixture of white, black and cayenne peppers, along with salt and any additional savory spices…
Read MoreVenison Sausage, Bacon, Mushrooms and Spinach
This is a quickie that is best made just before serving so the spinach isn’t completely wilted. Print Recipe Venison Sausage, Bacon, Mushrooms and Spinach Ingredients4 strips bacon diced2 cups venison sausage thinly sliced (or crumbled in sausage is ground, not linked)1 red bell pepper seeded and sliced into thin strips2 cups mushrooms thinly sliced1…
Read MoreIceberg Wedge with Crispy Venison
Lots of people knock iceberg lettuce for its lack of nutritional value as compared to other lettuces. Iceberg is low on vitamins A and C compared to darker-leafed greens, but it’s crisp, crunchy and sits high and proud on a plate. This recipe simply builds a classic wedge-and-blue-cheese salad upon seasoned, pounded and seared venison…
Read MoreGrilled Venison Fajita-Style Salad
Assertive Southwestern flavors make this main dish salad a palate pleaser for those who like it well-seasoned but not too spicy hot. I like to serve this with warm flour tortillas and cold Mexican beer. Print Recipe Grilled Fajita-Style Salad Ingredients1 pound venison tenderloin backstrap or tenderized hindquarter steak1 cup bell pepper 2 or 3…
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