Homemade Venison Sausage Salad Recipe

Homemade Venison Sausage Salad Recipe

Ingredients:

Venison stock or water
1 lb of venison scraps; trimmed
2 oz of heavy cream
1/4 c of walnuts; chopped
1/2 c of whole cranberries
1/8 c of rice wine vinegar
1 tsp of sesame oil
1/4 c of sugar
1/4 c of hoisin sauce
1/3-1/2 c of olive oil
6 c of mixed greens
1/4 c of goat cheese; crumbled
1/4 c of walnuts; toasted
Salt & black pepper; freshly ground

Directions:

Chop the venison scraps coarsely using a blender or food processor. Carefully add the heavy cream as the appliance is running. Afterward, add the chopped walnuts, as well as cranberries. Do not puree – just process until the ingredients are coarsely blended.

Remove the venison mix from the processor. Roll this firmly into one link using a plastic wrap; and then let it simmer in water (or venison stock) for about 20 minutes (internal temperature = 165 degrees F). Remove the sausage from the water.

Let it cool. Slice diagonally into eight (8) even portions. Set it aside.

Prepare the dressing by whisking the rice wine vinegar, sesame oil, hoisin sauce, and white sugar altogether in one small mixing bowl. Gradually whisk the olive oil ’til mixed well.

Pitch the mixed greens into a larger bowl. Pour the vinaigrette over the greens, and toss well. Distribute evenly among different salad platters. Top the salad with venison sausage, crumbled goat cheese, as well as walnuts prior to serving.

>> Homemade Venison Sausage Salad Recipe