Venison Caprese Salad

Menu Part: 
Cuisine Type: 


For the venison:
12 oz. Cervena venison Denver leg
Salt and pepper, to taste
2 oz. olive oil

For the salad:
2 large ripe tomatoes, cut into large pieces
4 basil leaves, chiffonade
4 oz. baby greens
3 oz. piece fresh buffalo mozzarella, cut into pieces

Extra virgin olive oil
Maldon salt
House-made croutons, optional


1. Preheat oven to 400°F. Season venison with salt and pepper.

2. In large, heatproof sauté pan over medium-high heat, heat oil. Add venison and sear on all sides.

3. Place pan in the oven; cook venison until medium-rare. Cool and let rest.

4. Toss together the salad ingredients and set aside.

5. For service, slice venison very thin. Mound salad on plate and surround with venison; drizzle with olive oil and Maldon salt. Garnish with house-made croutons.

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