But I’m the one writing a cookbook. Ha. I’m sure there are plenty of hunting wives out there who like the occasional veggie on their plate as well. So I’m going to start finding recipes that don’t have pastry crust or potatoes as key ingredients.
My first is this fantastic salad. I discovered the dressing when I was hunting for winter salads to make for Thanksgiving. I’m pretty sure I found it on epicurious, but honestly I can’t remember (if you know where it came from, let me know). The dressing was so yummy, I thought it’d be great on a main dish salad. So here is my creation. It is delicious and very satisfying.
Baste the venison strips with the olive oil and grill until cooked to your taste (we like our meat a little rare, so it only takes about three minutes to grill). If you donâ€™t have a grill, you can broil the meat.
Put two cups of greens on a plate. Sprinkle with tomatoes, gorgonzola, walnuts, and onion. Add strips of meat and drizzle with a tablespoon of salad dressing. Set the extra dressing on the table in case anyone wants more!
In a blender or food processor, combine vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water; blend or process until smooth. Note: this is a very thick dressing.