Applewood Smoked Venison Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
8

The distinctive flavor of venison is enhanced by the cherry vinaigrette that dresses this salad. Grated apple adds another nice fruity touch.

Ingredients

2 top rounds venison
24 oz. wild greens
2 Granny Smith apples
2 tsp. rosemary, chopped fine
2 tsp. shallot, chopped
2 tsp. garlic, chopped
2 tbsp. coarse salt
2 tbsp. oil

For the vinaigrette:
2 tsp. shallot, minced
1⁄2 tsp. garlic, minced
2 cups brandied cherries, cut into fourths
2 cups liquid from cherries, reduced by half
1⁄4 cup Sherry vinegar
1 tsp. rosemary, chopped
3 cups olive oil
Salt & freshly ground pepper

Steps

1. To make vinaigrette, combine shallots, garlic, rosemary, cherry liquid, and vinegar in a mixing bowl. Whisk in oil and add cherries. Season to taste.

2. For the venison, combine salt, oil, rosemary, shallots, and garlic. Coat entire top round evenly. Finish lightly with ground black pepper.

3. Place venison in hot smoker; smoke until the meat reaches a 130° F. internal temperature. (Venison can alternatively be grilled.) After cooking, remove venison from heat and allow to rest.

4. To assemble salad, toss greens in 1⁄2 cup of dressing. Place greens in center of plate. Thinly slice venison and arrange around greens. Grate apples and place shavings in center of greens. Drizzle remaining vinaigrette around rim of plate.

Source: Recipe from Chef Jim Porteus

More From FoodService Director

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

Ideas and Innovation
cold storage boxes

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats. But as storage space contracts, these restaurant operators are getting resourceful with everything from shelves to ceiling height to inventory in ways that FSDs can apply, too.

“When we were first tasked with figuring out smaller footprints, when it came to interiors, it was like a bad riddle,” says Trinity Hall, SVP of development for Dallas-based Dickey’s Barbecue Pit, which shrunk its prototype from 2,200 square feet to 1,800. “Let’s make it smaller and...

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

FSD Resources