Sesame Venison Salad
This quick and satisfying salad is great for summer. You can substitute elk, bison, or moose meat for the venison. To maximize the tenderness in preparing this dish, don’t pull your meat out of the fridge and throw it into the hot pan. It’s better to let it come almost to “room temperature” – or at least let it loose a bit of the chill for 10 minutes before you cook it.
However, a great trick to help in the slicing of the raw meat is to do this when it when the meat is extremely cold – almost frozen. (Also a good trick to remember when prepping meat for sausage.)
Makes 4 servings
1 pound venison tenderloin, cut
crosswise into ¼-inch slices
2 tablespoons vegetable oil
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame seed
1 tablespoon grated fresh gingerroot
2 teaspoons packed brown sugar
1 teaspoon grated fresh lemon peel
1 teaspoon hot chili oil
1 clove garlic, minced
1 carrot, cut into 2 x ¼-inch strips
½ medium red pepper, seeded and
cut into thin strips
½ medium red onion, cut into thin
wedges and separated
½ cup walnut halves, toasted*
4 cups mixed salad greens
Heat skillet over medium-high heat. Spray skillet with non-stick vegetable cooking spray.
Add venison slices. Cook for 4 to 6 minutes, or until meat is no longer pink, stirring frequently. Drain. Set aside.
In medium mixing bowl, combine dressing ingredients. Whisk to blend. Stir in venison. Let stand for 15 minutes, stirring occasionally. Stir in carrots, red pepper, onion, and walnuts. Toss to coat. Arrange greens evenly on individual plates. Spoon salad evenly over greens.
*Toast walnut halves by spreading them on a baking sheet and baking at 375 degrees F for 7 to 10 minutes, stirring occasionally.
From the "The Complete Hunter" published by Creative Publishing International