VENISON STEAK SUMMER SALAD

By Jeff Benda

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www.WildGameandFish.com 

Servings: 6
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

When summer heat settles in and the garden (or farmer’s market) is bursting with fresh produce, I start thinking about meals that feel both satisfying and refreshing. That’s where this Venison Steak Summer Salad comes in - a dish that’s hearty enough for the hungriest hunter but light enough to enjoy on the back patio with a cold drink.

One of the best things about cooking wild game is how versatile it can be. Venison, in particular, brings incredible flavor when treated with a simple seasoning and quick grill time. It doesn’t need fussing over - just a little care and a hot flame. In this new recipe, a juicy, grilled venison steak meets sweet corn, crisp greens, salty feta, and the guilty pleasure crunch of French fried onions. It’s a salad that eats like a meal, which is the only kind of salad I’m really interested in.

Grilling venison can intimidate some home cooks, but here’s the trick: keep the steaks moving and watch your thermometer. Medium-rare, at 130 degrees F, is your friend. Rest it well, slice against the grain, and you’ll be rewarded with tender bites that practically melt into the salad. 

If you are looking for some other great venison steak recipes, you can also check out Jeff Benda’s Venison Backstrap with Tomato and Onion Salad and Venison Tenderloin Recipe.

Ingredients

• 1 1/2 pounds venison steaks
• 1 3/4 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 1 teaspoon sugar
• 5 Tablespoons olive oil, divided
• 1 1/2 Tablespoons white wine vinegar
• 1 teaspoon honey
• 2 ears of corn, shucked
• 10 ounces spring mix
• 8 ounces cherry tomatoes, cut in half
• 4 ounces feta cheese, crumbled (about 1 cup)
• 1 cup French fried onions

 

Instructions

1.     Place the venison steak on a cutting board and pat dry with paper towels.

2.     Combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon sugar in a small bowl. Sprinkle half on one side of the steaks and press gently to adhere. Flip and repeat with remaining seasoning. Let sit at room temperature while you preheat the grill to high and prepare the salad dressing.

3.     In a small bowl, whisk 3 Tablespoons olive oil, vinegar, honey, 1/2 teaspoon kosher salt and a few grinds of black pepper. Set aside. 

4.     Brush the venison steaks with the remaining 2 Tablespoons of olive oil. Place the steaks and the corn on the hot grill and cook leaving the grill cover open. Grill the corn, turning occasionally, until charred in spots, about 8 minutes, then remove to a cutting board. You need to keep a careful eye on the steak and flip it over every minute, keeping it over direct heat. This will allow the steak to cook thoroughly without burning. Cook venison steak until an instant-read meat thermometer inserted in thickest portion of meat registers 130 degrees F (for medium-rare), about 6 minutes total. Transfer venison steak to cutting board and let it rest for 10 minutes before slicing.

5.     Use a sharp knife to cut off the corn kernels.

6.     Assemble the salad. In a large bowl place spring mix, grilled corn kernels, cherry tomatoes, feta cheese, and French fried onions. Drizzle with the dressing and give it a gentle toss to make sure all the ingredients are coated with the dressing. Divide salad among six plates.

7.     Use a sharp knife to slice venison steak diagonally across the grain into ¼-inch-thick slices. Arrange slices on top of each salad. Sprinkle the steak with the remaining ¼ teaspoon kosher salt and a grind of black pepper. Serve immediately