Posts Tagged ‘salad’

Smoking Venison

smoked venison roast

Smoking venison is a great way to seal in flavor and keep meat tender.


To say Rick is obsessed with smoking our venison is an understatement. He spends hours figuring out just the right way to use our gas grill to get the exact perfect smoked roast. Someday we’ll invest in a real smoker, but for now we use the grill. And we use it a lot because smoked meat is so delicious! The indirect heat keeps the venison from drying out while it slow cooks. And slow cooking is the key to flavorful venison roasts. And if you use hickory chips, even in a gas grill you’ll get that smoky flavor that warms your belly and makes you wish it was autumn.

Here’s how you use the gas grill to smoke venison: you need a gas grill with two or more individually controlled burners and you need a temperature gauge mounted in the lid…preferably marked in degrees. If your grill doesn’t have one, pick one up at any store that sells grill parts; it’s important that you know what the temperature inside the grill is. Ideally, your grill will be able to maintain a constant temperature of 225°. (Ours doesn’t so we have to watch the meat carefully.)

Turn on the left or back burner and heat the grill to 225°. Place hickory chips or other smoking wood in a bread pan and cover with water. Place the pan over the heated burner.

The key to smoking is indirect heat, so once the grill starts smoking, put the meat on the burner that is off. Smoke until meat is cooked through. Sausages take about 1 hour, a 2-lb roast takes about 3 hours. Use your meat thermometer to monitor the internal temperature.

We smoked a roast for Easter lunch, and it was heavenly! Rick made a sandwich and I made a salad.

smoked venison sandwich

Recipe: Rick’s Smoked Venison Sandwich

Ingredients

  • 2 sliced pumpernickel bread
  • 1 tsp brown mustard
  • 1 leaf lettuce
  • 1 slice tomato
  • 3 oz smoked venison roast

Instructions

  1. Layer mustard, lettuce, tomato, and venison on bread.

Cooking time (duration): 5

Number of servings (yield): 1

Meal type: lunch

Smoked venison salad

Recipe: Susan’s Smoked Venison Salad

Ingredients

  • 2 cups read leaf lettuce 1 small tomato 4 slices cucumber 3 oz smoked venison, chopped ranch dressing

Instructions

  1. Spread lettuce on plate. Top with tomatoes, cucumber, and meat. Cover with ranch dressing.

Cooking time (duration): 5

Number of servings (yield): 1

Meal type: lunch

Microformatting by hRecipe.

Southwest Venison Salad

Southwest Venison SaladThis salad is amazing. In fact, I use the dressing as a marinade as well. The flavors blend perfectly together for a real taste treat. The original recipe called for chicken.

Recipe: Southwest Venison Salad

Ingredients

  • 1/2 cup lime juice
  • 2 tbs olive oil
  • 4 medium garlic cloves
  • 8 tbs chopped fresh cilantro
  • 1-2 tsp chili powder
  • 1-2 tsp cumin
  • 1 tsp salt
  • nonstick cooking spray
  • 4 3oz venison steaks
  • 1 15 ounce can black beans, drained
  • 4 medium-large roma tomatoes diced
  • 8 tbs chopped scallions
  • 4 cups organic romaine lettuce

Instructions

  1. Place the lime juice, olive oil, garlic, cilantro, chili powder, cumin, and salt in a closed jar. Shake until well mixed.
  2. Lightly coat a grill with nonstick cooking spray, heat, and grill the venison until done. Slice into 1 inch strips.
  3. Mix together the venison, beans, tomatoes, scallions, lettuce, and dressing, and serve.

Quick Notes

The original recipe called for chicken, which I’m sure is wonderful in this as well.

Cooking time (duration): 15

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Mexican

Microformatting by hRecipe.

Southwestern Chipotle Salad

I love my salads. I love my southwestern food too. I really love when the two are combined. This salad is hearty and yummy.

Recipe: Southwestern Chipotle Salad

Ingredients

  • 3 cups greens (mesclun, romaine…your choice)
  • 3 oz grilled venison, chopped
  • 1 oz Monterrey jack cheese, grated
  • 2 tbs black beans
  • 2 tbs corn
  • 2 tbs red onion, sliced
  • 1 small tomato, chopped
  • 1 small carrot, shredded
  • 1 tbs fresh cilantro
  • 2 tbs chipotle ranch dressing
  • 1 wedge of lime

Instructions

  1. Mix all ingredients together, and squeeze lime juice from wedge over salad. Serve with tortilla chips.

Cooking time (duration): 5

Number of servings (yield): 1

Meal type: lunch

Culinary tradition: Mexican

Recipe: Chipotle Ranch Dressing

Ingredients

  • 2 cloves garlic
  • 1/2 teaspoon kosher salt
  • 1/3 cup mayonnaise
  • 2 tbs buttermilk
  • 1 tbs chipotle hot sauce
  • 3 tbs minced fresh cilantro leaves
  • 1 scallion (white and green parts), very thinly sliced
  • 1/2 tsp finely grated orange zest

Instructions

  1. Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.

Quick Notes

Recipe from the Food Network

Cooking time (duration): 5

Microformatting by hRecipe.

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