This wonderfully delicious wild rice salad would be a popular dish to serve at any party, any time of the year. The delicious savory flavors of Venison sausage are paired nicely with sweet tart dried cherries and nutty hazelnuts and black rice. The dressing enhances the complexity of sweet, spicy, and acidic flavors with the unique flavors of Mesquite honey, raw apple cider vinegar, cloves, and celery salt.
1/3 cup Extra Virgin Olive Oil
1-2 tablespoons Fresh Sage Leaves, chopped
1. Heat oil in a skillet. Fry sausages, turning often, until browned on all sides, for about 10 minutes. Slice into rounds.
2. In a large bowl, combine rice, toasted hazelnuts, dried cherries, and sausage rounds.
3. In a separate small bowl, whisk together extra virgin olive oil, cider vinegar, cloves, celery salt, dry mustard, and pepper. Pour the dressing over the rice salad just before serving and mix well. Sprinkle with sage. This salad can be served warm or at the room temperature.
Recipe Development & Photography by Natasha Price, 5 Star Foodie
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