Recipe ingredients
- 1 pound venison scraps, trimmed
- 2 ounces heavy cream
- Salt and freshly ground black pepper to taste
- 1/4 cup walnuts, chopped
- 1/2 cup whole cranberries
- Venison stock or water
- 1/8 cup rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 cup sugar
- 1/4 cup hoisin sauce
- 1/3 to 1/2 cup olive oil
- Approximately 6 cups of mixed field greens
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted walnuts
Recipe method
- Coarsely chop venison in food processor.
- Add cream while the machine is running along with salt and pepper, then walnuts and cranberries until just combined.
- Remove mixture from work bowl and roll into 1 link.
- Wrap the sausage link tightly in plastic wrap.
- Place sausage in simmering venison stock or water, just to cover sausage.
- Let simmer 20 to 25 minutes or until internal temperature reaches 165 degrees.
- Remove sausage from liquid, let cool, then slice on the diagonal into 8 equal pieces. Set aside.
- For dressing, whisk together vinegar, oil, sugar and hoisin sauce in small bowl then slowly whisk in olive oil until well-combined.
- To assemble salad, toss greens with vinaigrette dressing and divide between 4 plates.
- Top with sausage, goat cheese and toasted walnuts.
Other salad recipes:
Venison sausage salad recipe
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