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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
Grilled Venison Steak Salad with Shallots and Tomatoes

Ingredients (steak & rub mixture)
● 2 New York cut venison steaks
● 3/4 teaspoon black pepper
● 1/2 tablespoon ground coriander seed
● 1 tablespoon chili powder
● sea salt (to taste)
● 1/2 tablespoon fennel seed
● 1 tablespoon paprika
● canola oil aerosol

Ingredients (vinaigrette & salad)
● 2 teaspoons prepared garlic
● 3/4 teaspoon salt
● 1-1/2 tablespoons Dijon mustard
● 1 tablespoon honey
● 1 tablespoon dried thyme
● 1/3 cup balsamic vinegar
● 3/4 cup virgin olive oil
● Romaine lettuce (torn into bite-sized pieces)
● 2 vine ripened tomatoes (cut wedges)
● pint of cherry tomatoes (halved)
● 3 shallots (pealed and cut into thin strips)

This recipe is adapted from the Culinary Institute of Canada in Charlottetown, Prince Edward Island for a grilled flank steak that had “delicious” written all over it. I tried it with some New York cut (moose) steaks to make the meal even better.

Steak Preparation
1.  Wash the steaks under cold water and pat dry with a paper towel. Put aside and let them set up at room temperature.
2.  To make the rub, add the pepper, coriander, chili powder, sea salt, fennel
seed and paprika to a small container. Mix well and then evenly rub the ingredients over both sides of the steaks.
3.  Lightly spray the steaks with canola oil before setting them aside.
4.  Add a dash of canola oil to a cast iron skillet and grill the steaks until charred, only about 10 to 12 minutes for venison so it’s not overcooked.
5.  Remove the steaks from the skillet and set them aside under an aluminum foil tent on a cutting board.

Vinaigrette/Salad Preparation

1.  Mix the prepared garlic and salt to create a paste.
2.  To make the vinaigrette (using a mixing bowl), whisk together the garlic paste, mustard, honey, thyme, and vinegar.
3.  Next, add the olive oil in a slow stream, whisking it constantly until it is well blended, and then set it aside.
4.  Lay bite-sized pieces of Romaine lettuce on a serving platter and top with just enough vinaigrette to evenly coat the lettuce.
5.  After the steaks have been cooked, add some canola oil to the skillet and sauté the shallots for a few minutes until they’re lightly charred.

Final Steps
1.  Add the tomatoes and charred shallots on top of the lettuce.
2.  Slice the steaks into thin medallions and put them on top of the romaine and tomato salad. Drizzle with juices from the skillet and a bit more vinaigrette if desirable.
3.  The remaining vinaigrette can be refrigerated to use another time. 

This is quite a cheery recipe so I paired it with a Pink Moscato wine; however, a medium-bodied red wine would also be a good option. For a beer pairing, I’d opt for an India pale ale. ■



 
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