Venison Steak Salad

Submitted by Country Boy Jerry

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)


  • 12 ounce venison sirloin or round steak cut into 1 inch thick strips.Venison Steak Salad
  • 2 cups snow peas
  • 8 cups bite sized pieces of mixed greens such as iceberg or bib or red-leaf lettuce, Belgian endive, and radicchio.
  • 1 cup sliced white button mushrooms
  • Marinade
  • 1 cup chicken broth
  • ⅓ Cup soy sauce
  • 1 cup fresh chopped cilantro
  • 1 cup fresh lime juice
  • 1 cup sliced green onion
  • Green onion strips for garnish


  1. Prepare marinade in a shallow glass dish, combine broth, soy sauce, cilantro, lime juice, and green onion.
  2. Mix well, Reserve 1 cup of the marinade.
  3. Add meat to remaining marinade in dish:  toss to coat.  Cover dish with plastic wrap and chill for 30 minutes.
  4. Remove meat from marinade then discard the used marinade.
  5. In a large nonstick skillet, cook meat over medium – high heat, stirring constantly, until tender, about 1 minute, set aside.
  6. In a small saucepan, heat reserved marinade over low heat, until heated through, about 2 minutes.
  7. Divide greens among 4 serving plates.
  8. Spoon steak mixture and mushrooms evenly over greens.
  9. Drizzle warm dressing over salads.
  10. Garnish with green onion strips.

Serves 4

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