Wilderness Summer Salad     

                    Recipe by Chef Ken Bourgoin

                      Total  preparation and cook time: 25 minutes

                                                    Serves 4

2 venison tenderloins, seasoned

1/2 pound gourmet greens, washed

1 medium red onion, julienned

1 small acorn squash, peeled and chopped

1 Bosc pear, thinly sliced

2 tablespoons olive oil

   salt and pepper, to taste


4 tablespoons balsamic vinegar

8tablespoons olive oil

1 lemon, squeezed

1 teaspoon sugar

   salt and pepper, to taste

(1)  Season, then grill venison to rare, Cool 10 minsutes and slice

              into 1/4 inch pieces.

(2)  Turn oven on broil with rack in middle, toss squash and onion in

             olive oil and seasonings.

(3)  Place on flat baking sheet and roast until slightly caramelized.

(4)  Arrange  mixed  greens on  plate  with  venison,  pear, 

           and roasted vegetables.


Blend ingredients with whisk and drizzle over salad before serving.

Greens may include romaine, endive, arugula, radicchio, and green leaf.


                   Sample recipe from:

..Savor The Flavor cookbook..


Copyright SE Timbeercreek Outfitters. All rights reserved.

 ​​​​​​Kevin & Taffy Roberts

​27000 SW Warfield Blvd.

​Indiantown, Fl. 34974