|My husband barbequed a venison backstrap |
last night to take on a hunting trip today,
and left me with enough to create this salad recipe.
It turned out divine -
and absolutely any type of steak, ham, or poultry
would be a nice alternative if you do not have venison...
I found my above photograph and recipe featured on
"Rice-Recipe.com" on 10-19-11
Prep/Cook, about 20 Mins.
Posted by Sandra
1 (6 oz. pkg.) quick-cooking wild rice (Uncle Ben’s is preferred; it comes with a seasoning packet)
1-3/4 cup water
1 tablespoon butter
1 (16-oz. can) artichoke hearts, drained, and quartered
¼ cup frozen green peas, thawed
1/3 cup red bell pepper, finely chopped
¼ cup red onion, finely chopped
2 ribs of celery, thinly sliced
1 cup (cooked to medium-rare) venison back strap, thinly sliced
1/4 cup toasted pine nuts, for garnish
3/4 cups light olive oil
1/4 cup cider vinegar
2 tablespoons parmesan cheese, grated
2 teaspoons dark brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon celery seeds
1/4 teaspoon ground pepper
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, grated
In a 1-quart pot with a lid, bring 1-3/4 cups water, rice, seasoning packet, and butter to a boil, while stirring well. Reduce the heat to low, cover, and simmer for 5 minutes. Remove from heat, and set aside, covered, for 10 minutes until water is absorbed.
Meanwhile, toast the pine nuts in a dry skillet over medium-low heat, just until lightly brown and fragrant, and set aside.
In a large non-reactive bowl, combine all the dressing ingredients, and whisk to emulsify. Once rice is done, add to the same bowl of the rice, artichoke hearts, peas, green pepper, green onions, celery, and venison backstrap slices, then toss well. Eat at room temperature by sprinkling the salad with the toasted pine nuts, and serve. – Enjoy!