lunch

Venison and Celeriac Remoulade Salad with Champagne-Vinegar Dressing

Name: Venison and Celeriac Remoulade Salad with Champagne-Vinegar Dressing
Ingredients: 166.8 g Deer (venison), sitka, raw; 46.4 g Bulgur, dry, raw; 142.7 g Celeriac, raw; 11.8 g Pecans; 10.7 ml California Champagne Vinegar; 57.1 g Onions, white; 22.3 g Seeds, chia seeds, dried

Nutrition

660

kcal

Calories

Protein

Carbs

Fat

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Ingredients(7)

Deer (venison), sitka, raw166.8 g

Bulgur, dry, raw46.4 g

Celeriac, raw142.7 g

Pecans11.8 g

California Champagne Vinegar10.7 ml

Onions, white57.1 g

Seeds, chia seeds, dried22.3 g

Instructions

Rinse bulgur and place in a bowl with twice the volume of boiling water; cover and let stand for 20 minutes until tender and fluffy.

Julienne the celeriac into matchsticks and toss with the champagne vinegar, salt, and half the finely minced onion to create a bright, acidic remoulade. Let sit for 10 minutes to soften.

Season the venison with salt and pepper. Heat a heavy skillet over high heat; sear the venison quickly for 2-3 minutes per side until medium-rare. Let it rest for 5 minutes before slicing into thin strips.

Toast the pecans in a dry pan until fragrant, then crush lightly.

Assemble the bowl by layering the fluffy bulgur at the base. Top with the celeriac remoulade, sliced venison, and a sprinkle of toasted pecans and chia seeds for a nutty, satisfying crunch.

Finish with a final splash of champagne vinegar and a pinch of fleur de sel.