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Venison Caprese Salad
Servings
4
4
Cuisine Type
- american
Day Part
- lunch
- dinner
Menu Part
- salad
Main Ingredient
- Game
- Fruits
Venison Caprese Salad
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
Preheat oven to 400°F. Season venison with salt and pepper.
In large, heatproof sauté pan over medium-high heat, heat oil. Add venison and sear on all sides.
Place pan in the oven; cook venison until medium-rare. Cool and let rest.
Toss together the salad ingredients and set aside.
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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