Tuesday, March 30, 2010

Venison Broccoli Pasta Salad

Just in time for deer season

Serves 2-3

¼ cup water
¼ cup soy sauce
1 clove minced garlic
1 ½ teaspoons sugar
½ teaspoon ginger root – peeled and minced
¼ teaspoon ground red pepper
Combine in a small saucepan and cook until about half of the liquid evaporates

1 ½ teaspoons sesame oil
Add to sauce and stir. Set aside

½ pound venison or beef tenderloin (cut ¾-inch thick)
Sprinkle with coarsely ground pepper. Grill on both sides until medium done. Slice thinly and add meat to sauce. Refrigerate 1 hour or more.

¼ pound linguine – cooked and cooled
2 cups broccoli florets – blanched and cooled
When ready to serve, mix together with the meat and sauce. Garnish with 1 tablespoon chopped onion and 1 tablespoon toasted sesame seeds.

Mary Beth Lind, Harman, West Virginia
From: Simply in Season

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