Market Salad with Sliced Venison Leg

Market Salad with Sliced Venison Leg

Serves 4

VENISON

Rub the venison with the oil and season on both sides with salt an pepper.

In a large sauté pan over medium high heat sear the venison on all sides and cook to medium rare.

VINAIGRETTE

Whisk the goat cheese and the vinegar together.

Slowly whisk in the oil until emulsified.

SALAD

In a large bowl, toss the arugula with desired amount of dressing, the blueberries and pecans.

Spoon some of the dressing on to the plate and top with the salad.

Thinly slice the venison and arrange around the salad.

Venison

2 Tablespoons olive oil

Salt and pepper to taste

680 grams Cervena venison Denver leg

Vinaigrette

115 grams “Pure Luck” dairy fresh goat cheese

85 grams red wine vinegar

1 cup olive oil

Salt and pepper to taste

Salad

230 grams baby arugula

¼ cup Texas blueberries

¼ cup Texas pecans, toasted

Goat cheese vinaigrette

Cervena venison