Venison Gorgonzola Salad with Fried Eggplant Croutons Recipe

Print Recipe

Serves: 6
Prep time: 20 minutes
Total time:12 minutes

Ingredients:

• 2 pounds whole venison backstrap
• Buttermilk
• Fresh basil
• Garlic
• 3 ounces olive oil
• 1 teaspoon pink sea salt
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 2 teaspoon marjoram
• 1 teaspoon basil powder
• 1 cup Gorgonzola cheese crumbles
• 1 stick salted butter
• 1 tablespoon garlic paste
• 1 teaspoon red pepper flakes
• 1 cup white wine
• 1 head iceberg lettuce
• 1 head romaine lettuce
• 8 ounces spring mix
• Roma tomatoes
• Sliced cucumber
• Red onions
• Balsamic vinegar to drizzle on top
• Dried apricots, dates, prunes, cranberries (optional)
• 2-3 cups shredded carrot, cabbage, veggie blend (optional)
• 1 cup pickled banana peppers (optional)

Fried Eggplant Crouton Ingredients:

• 1 eggplant, cut into 1-inch cubes
• 1 cup Italian bread crumbs
• 3 tablespoons olive oil
• Salt to taste

Directions: