Having a freezer full of venison is always a good thing, but after awhile you might get a little tired of the same old venison recipes. This one is a bit different and a nice light meal if you’re looking to knock a couple of inches off of your waistband.
INGREDIENTS: Grilled Venison & Fig Salad Recipe
4 Venison Tenderloin Steaks
4 tsp Paprika
1-pound Fresh Figs, halved
4 cups Chopped Romaine Lettuce
1 cup Sliced Vidalia Onion
1 cup Sliced English Cucumber
1 cup Sliced Sweet Red Pepper
1 cup Crumbled Goat Cheese
2 cups Balsamic Vinaigrette (homemade of store bought)
Black pepper to taste
Rub the venison steaks with paprika and refrigerate for at least one hour. Prepare and toss the salad items, including the romaine lettuce, onion, cucumber and sweet red pepper. Refrigerate the salad.
Spray venison steaks with olive oil. In a hot pan sear the venison until cooked but still pink. Cover and set aside to rest. Add figs to the pan, browning them on both sides. Remove and set aside.
Add the balsamic vinaigrette to the hot pan and simmer, lightly scraping any residue in the pan from the venison and figs into the mixture. Cook down until about one and a half cups remain.
Slice the venison on the bias. Toss the venison and figs into the salad and dress with the warm vinaigrette. Sprinkle with black pepper and crumbled goat cheese.
This is a great recipe to prepare venison in a lighter, healthier fashion. This salad is light, healthy and a flavorful way to enjoy seasonal fresh figs.