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Appetizer Salads: A Bold Start 

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1. Mesquite-Grilled Venison Salad with Charred Peaches and Arugula

Tender slices of mesquite-grilled venison served over a bed of peppery arugula, with charred peach slices, toasted pecans, and a drizzle of balsamic reduction made from local, small-batch vinegar.

• Preparation:
  • Marinate venison in a blend of olive oil, salt, pepper, and a touch of garlic. Grill over mesquite wood or on a grill until medium-rare, then slice thinly.
  • Char peach slices on the grill, then toss them with arugula, toasted pecans, and balsamic reduction before serving.

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2. Wild Boar Bacon & Roasted Beet Salad with Mustard Greens

Crispy wild boar bacon crumbles paired with roasted heirloom beets and spicy mustard greens, finished with a tangy apple cider vinaigrette and a sprinkle of pickled red onions.

• Preparation:
  • Roast beets in the oven at 400°F until tender, then peel and slice.
  • Cook wild boar bacon until crispy, crumble it over the mustard greens, and dress with apple cider vinaigrette and pickled onions.

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3. Duck Confit and Citrus Salad with Watercress

Slow-cooked duck confit, shredded and served warm over a bed of fresh watercress, with segments of grapefruit and blood orange, thinly sliced fennel, and a walnut vinaigrette.

• Preparation:
  • Cook duck confit slowly in its fat until tender, then shred it.
  • Slice citrus fruits and fennel thinly, then toss with watercress, duck confit, and walnut vinaigrette.
    
    

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Main Course Salads: Hearty and Nourishing

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4. Bison Tenderloin Salad with Charred Broccoli and Sweet Potato Ribbons

Juicy slices of bison tenderloin, grilled to perfection, served atop charred broccoli florets and thin ribbons of roasted sweet potatoes, garnished with pomegranate seeds and a zesty citrus dressing.

• Preparation:
  • Grill bison tenderloin to medium-rare, then slice thinly. Roast sweet potatoes until tender and char broccoli on the grill.
  • Arrange the ingredients on a plate, garnish with pomegranate seeds, and drizzle with citrus dressing.

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5. Wild Turkey & Avocado Salad with Pickled Okra and Baby Kale

Grilled wild turkey breast, sliced and served over a mix of baby kale and spinach, topped with creamy avocado slices, pickled okra, and a garlic-lemon vinaigrette.

• Preparation:
  • Season turkey breast with salt, pepper, and a touch of garlic, then grill until cooked through. Slice thinly.
  • Toss baby kale, spinach, avocado, and pickled okra with garlic-lemon vinaigrette, then top with turkey slices.

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6. Smoked Quail & Endive Salad with Roasted Pears and Hazelnuts

Lightly smoked quail, served over a bed of crisp endive leaves, with roasted pears, crunchy hazelnuts, and a warm rosemary-honey vinaigrette.

• Preparation:
  • Smoke quail over wood chips until just cooked, then slice thinly. Roast pears until caramelized.
  • Arrange the quail and pears over endive leaves, sprinkle with hazelnuts, and drizzle with rosemary-honey vinaigrette.
    
    

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Foraged & Fresh: Celebrating the Land

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7. Elk Carpaccio Salad with Wild Mushrooms and Dandelion Greens

Paper-thin slices of elk carpaccio, served with a wild mushroom medley and dandelion greens, drizzled with an olive oil and lemon dressing, and topped with shaved radishes.

• Preparation:
  • Slice elk loin thinly and arrange on a plate. Sauté wild mushrooms with garlic until tender.
  • Dress dandelion greens and radishes with olive oil and lemon, then arrange over the elk carpaccio.

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8. Wood-Grilled Rabbit & Herb Salad with Grilled Asparagus

Marinated and wood-grilled rabbit, sliced and served over a bed of mixed herbs, including parsley, cilantro, and dill, with grilled asparagus spears and a shallot-red wine vinaigrette.

• Preparation:
  • Marinate rabbit in olive oil, garlic, and herbs, then grill until tender. Slice thinly.
  • Grill asparagus, then toss with fresh herbs and shallot-red wine vinaigrette before serving.

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9. Pheasant & Watermelon Radish Salad with Sorghum-Glazed Pecans

Seared pheasant breast, thinly sliced and paired with vibrant watermelon radish slices, baby spinach, and sorghum-glazed pecans, tossed in a light apple cider vinaigrette.

• Preparation:
  • Sear pheasant breast until cooked through, then slice thinly. Roast pecans with a drizzle of sorghum until glazed.
  • Toss spinach and radish slices with apple cider vinaigrette, then top with pheasant and pecans.
    
    

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Exquisite Endings: Dessert-Inspired Salads

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10. Sweet Potato & Fig Salad with Spiced Pecans and Arugula

Roasted sweet potato cubes mixed with fresh figs, spiced pecans, and arugula, drizzled with a balsamic-honey reduction and topped with a sprinkle of coarse sea salt.

• Preparation:
  • Roast sweet potato cubes until caramelized. Toss with fresh figs, spiced pecans, and arugula.
  • Drizzle with balsamic-honey reduction and sprinkle with coarse sea salt.

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11. Grilled Apple & Wild Game Sausage Salad with Baby Spinach

Sliced grilled apples and wild game sausage, served warm over baby spinach leaves, with a cranberry-ginger dressing and toasted walnut pieces for added crunch.

• Preparation:
  • Grill apple slices and sausage until caramelized. Slice both thinly.
  • Toss with baby spinach and cranberry-ginger dressing, then sprinkle with toasted walnuts.

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12. Blueberry & Wild Boar Loin Salad with Roasted Almonds

Pan-seared wild boar loin, sliced and served over a bed of mixed greens, with fresh blueberries, roasted almonds, and a blueberry-balsamic glaze.

• Preparation:
  • Sear wild boar loin to medium-rare, then slice thinly. Roast almonds until golden.
  • Toss mixed greens with fresh blueberries and blueberry-balsamic glaze, then top with boar slices and almonds.