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Duration
30 minutes
Serves
4
Chef’s notes
Tomatoes are at their peak right now, so take advantage of the season’s bounty. Homegrown or farmer’s market heirloom tomatoes are best for this recipe. Their sweetness is unmatched by anything grown in a greenhouse.
If making this recipe the same day, choose tomatoes that are soft and just about ready to burst—these fruits are at the height of juiciness and flavor. This salad makes a light, cooling side dish to any grilled meat, especially venison.
Ingredients
- 2 lbs. venison round
- Your favorite meat rub or seasoning
- Canola or vegetable oil for brushing
- 3 to 4 large ripe tomatoes
- 1 tbsp. shallot, minced
- 3 tbsp. good balsamic vinegar
- Extra virgin olive oil for drizzling
- Coarse sea salt
- Freshly cracked pepper
- Dried or fresh basil
- Crumbled cotija or feta cheese
- Arugula
Also works with
Any skewered meat
Special equipment
Grill
Preparation
- Remove silver skin from venison roast. Cut against the grain into 1 ½ inch strips. Tightly thread the ribbons of meat onto metal skewers. (If using wooden skewers, presoak them in water for 30 minutes.) Coat venison with canola oil, and then season to taste with your favorite meat rub. Set aside. Prepare grill for direct, high-heat cooking.
- In a small bowl, combine balsamic vinegar and minced shallot. Slice tomatoes into ½- to ¾-inch thickness, and then lay them in one layer on a plate. Drizzle with extra virgin olive oil and sprinkle with basil, crumbled cheese, and arugula to taste. Set aside.
- When the grill is ready, pat venison dry with paper towels and coat with more canola oil. Grill skewers until you get good grill marks on all sides and meat is cooked to your liking. To finish, drizzle balsamic vinegar and shallot over the tomatoes and season with coarse sea salt and freshly cracked pepper. Serve immediately with the grilled venison.
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Chef’s notes
Tomatoes are at their peak right now, so take advantage of the season’s bounty. Homegrown or farmer’s market heirloom tomatoes are best for this recipe. Their sweetness is unmatched by anything grown in a greenhouse.
If making this recipe the same day, choose tomatoes that are soft and just about ready to burst—these fruits are at the height of juiciness and flavor. This salad makes a light, cooling side dish to any grilled meat, especially venison.
Ingredients
- 2 lbs. venison round
- Your favorite meat rub or seasoning
- Canola or vegetable oil for brushing
- 3 to 4 large ripe tomatoes
- 1 tbsp. shallot, minced
- 3 tbsp. good balsamic vinegar
- Extra virgin olive oil for drizzling
- Coarse sea salt
- Freshly cracked pepper
- Dried or fresh basil
- Crumbled cotija or feta cheese
- Arugula
Also works with
Any skewered meat
Special equipment
Grill
Preparation
- Remove silver skin from venison roast. Cut against the grain into 1 ½ inch strips. Tightly thread the ribbons of meat onto metal skewers. (If using wooden skewers, presoak them in water for 30 minutes.) Coat venison with canola oil, and then season to taste with your favorite meat rub. Set aside. Prepare grill for direct, high-heat cooking.
- In a small bowl, combine balsamic vinegar and minced shallot. Slice tomatoes into ½- to ¾-inch thickness, and then lay them in one layer on a plate. Drizzle with extra virgin olive oil and sprinkle with basil, crumbled cheese, and arugula to taste. Set aside.
- When the grill is ready, pat venison dry with paper towels and coat with more canola oil. Grill skewers until you get good grill marks on all sides and meat is cooked to your liking. To finish, drizzle balsamic vinegar and shallot over the tomatoes and season with coarse sea salt and freshly cracked pepper. Serve immediately with the grilled venison.