Venison Salad

Warm Venison Asparagus Salad with Fig Vinaigrette

Venison SaladHopefully you had a successful deer hunting season and you have a freezer full for the rest of the year.  Its tempting to just throw a venison steak on the grill but it incorporates really well into a salad. Here the use of fresh asparagus, will stand up to a warm piece of meat, figs and feta make for some yummy, earthy flavors. Then you can wash it down with a nice glass of pinot noir!

Warm Venison Asparagus Salad with Fig Vinaigrette


  • 1 pound venison tenderloins or back straps
  • 1 Tsp. paprika
  • ¼ cup low sodium soy sauce
  • 1 pound asparagus spears trimmed
  • Canola cooking spray
  • ½ cup sliced red onions
  • 2 cups halved cherry tomatoes
  • ¼ cup crumbled feta cheese
  • Sea salt and black pepper to taste

Fig Vinaigrette

  • 2 Large fresh figs halved and grilled (or ½ cup dried figs, stems removed, re-hydrated in water, then drained)
  • 2 Cloves of garlic pressed
  • 1 Tsp. ginger paste
  • 1/2 cup orange juice
  • 1 Tbsp. balsamic vinegar
  • Extra virgin olive oil
  • Sea salt and black pepper to taste



  1. Combine the first 5 ingredients in a small food processor or blender. Process until the figs have broken down into a smooth paste. Slowly add enough oil while processing until a vinaigrette consistency. Add salt and pepper to taste. This is best made well ahead so that the flavors blend, refrigerate until ready to use.
  2. Toss the trimmed venison tenderloins or back straps in paprika and soy sauce, set aside for 15 to 30 minutes.
  3. Heat the oven to 375 F, lightly spray the asparagus with cooking spray and roast until tender yet crisp, cool in an ice bath. Drain and set aside (alternatively place the sprayed asparagus on a hot grill). When cold, cut into 2 inch sections.
  4. Toss the red onions in the roasting pan until cooked but firm. Set aside.
  5. Cut the cherry tomatoes into halves.
  6. Pan sear or grill the venison until just done, it should be pink in the center. Remove from heat, wrap in foil and allow to rest for 10 minutes. Unwrap and slice the venison across the bias for the most tender cut.

Salad Assembly

  1. In a large bowel, combine; asparagus, onions, cherry tomatoes and toss with the ½ the vinaigrette.
  2. Add the feta cheese and gently combine. Taste test and add salt if desired, bear in mind that the feta cheese packs a lot of salt.
  3. Plate the salad and place the venison over the top and drizzle with the remainder of the vinaigrette.

Leave a Comment