Venison Salad with Raspberry Balsamic Vinaigrette Recipe

Print Recipe

Getting tired of the usual steaks and burgers? Make some room in the freezer and consider venison salad. This culinary delight is both refreshing and delicious. Surprisingly simple to prepare, even my husband, who typically shies away from salads, found himself reaching for seconds. This recipe easily serves four as either a delightful starter or a satisfying light meal.

Venison Salad

Ingredients:

• 1 pound venison loin, well-trimmed
• ½ cup soy sauce (low sodium)
• 1 tbsp. ground ginger
• 2 tbsp. olive oil
• 4 cups English cucumbers, sliced
• ½ cup red onions, finely chopped
• 2 ears grilled sweetcorn, kernels removed
• 1 cup fresh raspberries, halved
• 1 cup crumbled feta cheese

Directions: Begin by marinating the venison loin in a mixture of soy sauce and ginger for a minimum of one hour. Next, in a large bowl, combine the following ingredients: thinly sliced English cucumbers (slice the cucumber lengthwise, then crosswise. English cucumbers boast reduced water content and fewer seeds, eliminating the need for peeling), sweet corn kernels, red onions, and raspberries. Gently toss the ingredients by hand. This salad can be prepared in advance and stored in the refrigerator until ready to serve.

In a cast iron pan over medium heat add olive oil and sear the loin for 5 to 10 minutes depending on thickness of loin, turning until all sides are seared. It should still be pink in the center, inside temperature 145 degrees. Pour the remainder of soy sauce over the loin, wrap in aluminum foil and let rest for 10 minutes before slicing against the grain. Place salad in individual bowls, arrange venison slices on top and drizzle with vinaigrette. Sprinkle feta cheese over the top.

Raspberry Balsamic Vinaigrette

Ingredients:

• 1 cup fresh raspberries
• 1 tbsp. white sugar
• ½ cup balsamic vinegar
• 1 roasted shallot, skin removed
• ¼ cup extra virgin olive oil
• ¼ tsp. sea salt
• ¼ tsp. black pepper
• 2 tbsp. honey

Directions: Sprinkle raspberries with white sugar and mash them with a fork, then let stand for 10 minutes.

In a food processor, combine balsamic vinegar, shallots, honey, salt, and pepper, and process until smooth. Add mashed raspberries and continue processing. Gradually add olive oil and process lightly until the mixture emulsifies and thickens. I recommend letting it stand for at least 30 minutes to allow the flavors to mix before using. This dressing can be prepared in advance and stored in a jar in the refrigerator for a few days; give it a shake if it begins to separate.

---

• This article was featured in the July 2024 issue of Florida Sportsman magazine. Click to subscribe.

---