Venison Salad

7 ingredients
4 steps

Ingredients

  • 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
  • mayonnaise
  • salad greens
  • pickles

Directions

  1. 1
    Marinate cubed venison in French dressing for 1 hour in the refrigerator, stirring occasionally.
  2. 2
    When ready to serve, drain excess dressing from meat.
  3. 3
    Combine with all remaining ingredients, saving a few olives and egg slices for garnish. Season to taste.
  4. 4
    Arrange in salad bowl edged with salad greens. Garnish with reserved olive slices, egg slices and pickles.

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