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Venison Sausage Salad
1
2
pound venison scraps, trimmed
ounces heavy cream
Salt and freshly ground black pepper to taste
1
1
/4 cup walnuts, chopped
/2 cup whole cranberries
Venison stock or water
1
1
1
1
1
/8 cup rice wine vinegar
teaspoon sesame oil
/4 cup sugar
/4 cup hoisin sauce
/3 to 1/2 cup olive oil
Approximately 6 cups of mixed field greens
1
1
/4 cup crumbled goat cheese
/4 cup toasted walnuts
Coarsely chop venison in food processor. Add cream while the machine
is running along with salt and pepper, then walnuts and cranberries
until just combined. Remove mixture from work bowl and roll into
1
link. Wrap the sausage link tightly in plastic wrap. Place sausage
in simmering venison stock or water, just to cover sausage. Let simmer
0 to 25 minutes or until internal temperature reaches 165 degrees.
Remove sausage from liquid, let cool, then slice on the diagonal into
equal pieces. Set aside.
2
8
For dressing, whisk together vinegar, oil, sugar and hoisin sauce in
small bowl then slowly whisk in olive oil until well−combined.
To assemble salad, toss greens with vinaigrette dressing and divide
between 4 plates. Top with sausage, goat cheese and toasted walnuts.
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Venison Sausage Salad
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