Venison Steak
makes 2 servings
2 4 oz. venison steaks
fine sea salt
freshly black pepper
olive oil
1. Preheat the oven to 350 degrees.
2. Heat about 2 tablespoons of olive oil in a large oven-safe skillet over high heat. Place the steaks on the skillet and sear for about two minutes. Flip the steaks over, and place the skillet immediately into the oven.
3. Continue cooking the steaks in the oven for six minutes.
4. Remove the steaks from the oven and wrap them in aluminum foil. Allow the meat to rest for about three to four minutes.
5. After resting, cut the steaks against the grain on the bias to make strips for the salad.
Pecan-Cranberry (and then some) Salad
makes 2 servings
1 C baby spinach leaves
1 C mixed salad greens (and purples)
2 T crumbled goat cheese
1/3 C dried cranberries
1/4 C whole pecans, crumbled
balsamic vinaigrette
1. In a large salad bowl, mix together the spinach and mixed salad leaves.
2. Top the greens with crumbled goat cheese, dried cranberries, and pecans.
3. Dress the salad with balsamic vinaigrette.
4. Toss the ingredients to combine. Let the salad sit for a few minutes to allow the flavors to meld.