From: Chef Chris Shepherd, Catalan Food & Wine, Houston, TX. This salad combines sliced Cervena Venison, local arugula and blueberries, Texas pecans and “Pure Luck” goat cheese vinaigrette. Yield: 4 servings.
Cervena Venison:
2 Tbsp. olive oil
to taste, salt and pepper
1½ lb. Cervena Venison Denver leg
Goat Cheese Vinaigrette:
4 oz. Pure Luck Dairy fresh goat cheese
3 oz. red wine vinegar
1 cup olive oil
to taste, salt and pepper
Salad:
8 oz. baby arugula
¼ cup Texas blueberries
¼ cup Texas pecans, toasted
as needed, goat cheese vinaigrette
as needed, Cervena Venison
For Cervena Venison: Rub venison with oil and season on both sides with salt and pepper. In large saute pan over medium high heat, sear venison on all sides and cook to medium rare.
For vinaigrette: Whisk goat cheese and vinegar together. Slowly whisk in oil until emulsified.
For salad: In large bowl, toss arugula with desired amount of dressing, blueberries and pecans. Spoon dressing onto the plate and top with salad. Thinly slice Cervena Venison and arrange around the salad.
