Aug 03, 2026
Venison Strawberry Summer Salad
Recipe by Jo Camara
Seared venison meets sweet-tart strawberries, tangy goat cheese, and crunchy pecans over fresh greens, all tied together with a honey-balsamic dressing. It's a light yet protein-packed summer salad that balances rich, savory, and sweet in every bite.
PREP TIME:
15 min.
COOK TIME:
15 min.
SERVES:
3
Ingredients
Supporting Ingredients
Directions
Season and Cook Steak
- Season the steak liberally with salt and pan sear or grill to your desired degree of doneness.
- Flipping the steak(s) every 1-2 minutes helps ensure even cooking. Plan on about 6-10 minutes total cooking over medium to medium-high heat, depending on the size of your steaks. No matter the technique, for best results, cook until internal temperature reaches medium doneness- pulling it around 125 degrees.
- Let it rest for at least 5 minutes.
Make the Dressing
- In a small bowl or jar, whisk together balsamic vinegar, honey, Dijon mustard, and garlic until combined.
- Slowly drizzle in EVOO while whisking constantly to emulsify.
- Add salt and pepper to taste, adjust sweetness or acidity as needed.
Toast the Pecans (if not using candied)
- In a dry skillet over medium heat, toast pecans for 3-4 minutes stirring often, until fragrant and lightly golden.
- Remove from heat and let cool.
Assemble the Salad
- Spread mixed greens on a large serving platter or in a wide bowl.
- Add fresh strawberries and goat/feta cheese over the greens.
- Finish off with candied or toasted pecans.
Dress and Serve
- Drizzle the balsamic dressing over the salad just before serving.
- Toss gently or serve undressed with dressing on the side.
- Serve immediately alongside venison.