Curry Venison Chef Salad


Photo: Ashley E
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Ingredients

venison backstrap steaks
olive oil, curry, paprika, cumin,

Preparation

1
Marinade the venison backstrap steaks in a mixture of olive oil, curry, paprika, cumin, garlic powder, sea salt, pepper, and a beef rub for 2 hours.
2
Pound the steaks with a rolling pin while still in the bag.
3
Get your grill hot and grill steaks till medium rare or to your liking.
4
Wait 5 minutes to let the meat rest before cutting into slivers to top your salad with.
5
Chef Salad:
6
Lettuce
7
Boiled eggs
8
Several slices of bacon
9
Cheese
10
Sauteed onions

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Yield:

1.0 servings

Added:

December 2, 2010

Creator:

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