Venison Steak Salad with Yogurt, Chili Crisp, and Dill
By: Adam Berkelmans
Inspired by the Turkish dumpling dishes I encountered in Istanbul that feature dumplings served with garlic-spiked yogurt and chili oil, this venison steak salad will blow you away with its complex layered flavors.
You’ll be happy to know that, despite the depth of flavor this dish boasts, it’s stupid-easy to make – quick too.
Make this as an appetizer, a new and exciting potluck salad, or as your main dish!
Serves: 2 as a main
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
1lb venison round or loin steak (backstrap)
Kosher salt
1 tablespoon lard or oil
Black pepper
1-3 cloves garlic, very finely minced or crushed (depending on how garlicky you like things)
2 cups Greek yogurt
3 tablespoons chili crisp (I used Lao Gan Ma brand)
Fresh dill fronds for garnish
Preparation:
Season venison steak(s) generously with salt. Add the lard or oil to a skillet over high heat, then add the steak. Sear the steak on both sides until done to your liking. I prefer medium-rare, about 130°F. Remove the steaks, season with black pepper, and let rest for 5-10 minutes.
Meanwhile, mix the garlic and yogurt together in a bowl, then divide between two plates, creating a bed for the steak.
Cut the steak(s) into small, bite-sized pieces, and scatter evenly over the yogurt. Drizzle over an ample amount of chili crisp, then scatter over the dill fronds. Season everything with more black pepper, then serve. Enjoy!
Get Cooking:
As always, Good luck this spring and remember to send any success pictures or stories from the field to [email protected] and you could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the Mule Deer Foundation or the Blacktail Deer Foundation or both. Click here to join: https://muledeer.org/product-category/membership/ or https://www.blacktaildeer.org/
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real and wild food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
