Applewood Smoked Venison Salad
Source: Recipe from Chef Jim Porteus
The distinctive flavor of venison is enhanced by the cherry vinaigrette that dresses this salad. Grated apple adds another nice fruity touch.
2 top rounds venison
24 oz. wild greens
2 Granny Smith apples
2 tsp. rosemary, chopped fine
2 tsp. shallot, chopped
2 tsp. garlic, chopped
2 tbsp. coarse salt
2 tbsp. oil
For the vinaigrette:
2 tsp. shallot, minced
1⁄2 tsp. garlic, minced
2 cups brandied cherries, cut into fourths
2 cups liquid from cherries, reduced by half
1⁄4 cup Sherry vinegar
1 tsp. rosemary, chopped
3 cups olive oil
Salt & freshly ground pepper
- To make vinaigrette, combine shallots, garlic, rosemary, cherry liquid, and vinegar in a mixing bowl. Whisk in oil and add cherries. Season to taste.
- For the venison, combine salt, oil, rosemary, shallots, and garlic. Coat entire top round evenly. Finish lightly with ground black pepper.
- Place venison in hot smoker; smoke until the meat reaches a 130° F. internal temperature. (Venison can alternatively be grilled.) After cooking, remove venison from heat and allow to rest.
To assemble salad, toss greens in 1⁄2 cup of dressing. Place greens in center of plate. Thinly slice venison and arrange around greens. Grate apples and place shavings in center of greens. Drizzle remaining vinaigrette around rim of plate.