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Venison Caprese Salad

Serves4
IngredientsGame, Fruits
Day PartLunch, Dinner
Menu PartSalad
Cuisine TypeAmerican

Ingredients

For the venison:
12 oz. Cervena venison Denver leg
Salt and pepper, to taste
2 oz. olive oil

For the salad:
2 large ripe tomatoes, cut into large pieces
4 basil leaves, chiffonade
4 oz. baby greens
3 oz. piece fresh buffalo mozzarella, cut into pieces

Garnish:
Extra virgin olive oil
Maldon salt
House-made croutons, optional
 

Steps

  1. Preheat oven to 400°F. Season venison with salt and pepper.
  2. In large, heatproof sauté pan over medium-high heat, heat oil. Add venison and sear on all sides.
  3. Place pan in the oven; cook venison until medium-rare. Cool and let rest.
  4. Toss together the salad ingredients and set aside.
  5. For service, slice venison very thin. Mound salad on plate and surround with venison; drizzle with olive oil and Maldon salt. Garnish with house-made croutons.

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