Venison Salad
Venison Salad is an moderately easy dinner. Made with 4 c. cooked venison, cut in 1/4-inch cubes, 1 c. celery, sliced, 1/2 c. stuffed olives, sliced, 4 hard-cooked eggs, sliced and mayonnaise, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Marinate cubed venison in French dressing for 1 hour in the refrigerator, stirring occasionally.
When ready to serve, drain excess dressing from meat.
Combine with all remaining ingredients, saving a few olives and egg slices for garnish. Season to taste.
Arrange in salad bowl edged with salad greens. Garnish with reserved olive slices, egg slices and pickles.
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