Venison Salad

Venison Salad

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Joyce Lowery


A different way to use that venison in the freezer from last hunting season.


★★★★★ 1 vote

24 Hr
30 Min
Stove Top


  • 1
    shoulder of venison
  • 2
    eggs, boiled and chopped
  • 1/2 jar(s)
    pimento peppers, drained
  • 1/4 c
    dill pickle relish
  • 1 stalk(s)
    celery, chopped fine
  • 1
    granny smith apple, peeled and finely chopped
  • 1 c
  • 1/4 c
  • 1 c
    salad dressing

How to Make Venison Salad


  1. Boil the venison until tender. Drain, take off the bones and chop really fine.
  2. Add the apple, onion, celery, pickle relish, pimento and boiled eggs.
  3. Whisk mayonnaise, salad dressing, and mustard together. Add mayonnaise mixture with the venison mixture. Chill. Serve with crackers.

Printable Recipe Card

About Venison Salad

Course/Dish: Other Salads
Main Ingredient: Wild Game
Regional Style: Southern

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