Servings per Recipe
4
Nutrition Facts
Calories
: 510
Fat
: 24
g
Sodium
: 1050
mg
Total carbohydrate
: 41
Fiber
: 2
g
Protein
: 34
g
Ingredients
Half of a 32-ounce bag frozen French fries
1 large tomato
1 large pickle
Half of a medium red onion
1 pound ground venison
1 tablespoon oil
4 cups chopped romaine lettuce
1/2 cup shredded cheese
Sauce - 1/4 cup ketchup
Sauce - 1/4 cup mayonnaise
Sauce - 1 teaspoon yellow mustard
Sauce - 1 teaspoon pickle juice
Sauce - 1 teaspoon hot sauce (optional)
Preparation
Wash hands with soap and water.
Cook frozen French fries according to package directions. Once cooked, keep warm until ready to assemble salad bowls.
In a small bowl, add all sauce ingredients. With a spoon, mix until combined. Set aside.
Gently rub produce under cold running water. Cut tomato into quarters and remove seeds. Dice tomato and pickle. Cut off ends of whole red onion and remove peel. Using half of onion, cut into thin slices (see note below).
In a small pot or skillet over medium heat, add ground venison and oil (see note below). Wash hands with soap and water. Cook, breaking meat into small pieces, until meat is browned.
Divide ingredients among four bowls or plates and top with sauce.
Note
- Add leftover onion to a container with lid. Refrigerate and use within 1 week.
- If venison is ground with added fat, do not add oil in recipe. Drain any excess fat and return meat to pan.
- Recipe can be prepared with ground turkey, chicken, pork, beef, or meatless crumbles if venison is not available.
- Recipe developed and shared by Illinois Deer Donation Program.
- Salt: To reduce sodium, make homemade fries with salt-free seasoning or buy reduced-sodium pickles and no-salt-added ketchup