Here is a great use for leftover venison steak: Steak and Egg Salad.
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A Paired Recipe
Our venison processor puts the steaks in two packs, which totally makes sense. Unfortunately, I usually can’t eat a whole steak. So depending on the size of the steak/deer, we end up with ⅓ to a ½ of a steak left. So then the question is what to do with it. If it’s a half steak, that’s usually enough to put on a salad with blue cheese for my husband’s lunch.
This last time, it was only a third, maybe less, of Everything Encrusted Venison Steak. That’s not really enough to add to a lunch salad. Then, brainstorm: there are hard boiled eggs in the fridge. (We often have hard boiled eggs in the refrigerator as a quick breakfast or afterschool snack–this particular batch was what I didn’t use in the Chive Deviled Eggs). Some mayo, mashed eggs and steak cut into bite sized pieces and we suddently had a yummy low-carb lunch for the mister.
To keep it low carb, we used Tumaro’s Oat with Flax Wraps (affiliate link) which have 13 carbs (or less than one a regular slice of bread). These wraps are great because they are really flexible without heating. You can produce a wrap that looks like a professional made it.
| Prep Time | 10 minutes |
| Servings |
wraps
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- 3 hard boiled eggs
- 2-3 Tablespoons mayonnaise
- 1/2-3/4 cup cooked Everything Venison Steak cut into small bite sized chunks
- salt and pepper to taste
Ingredients
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- Cut venison steak into bite sized pieces
- Mash (or cut) the hard boiled eggs.
- Mix the steak and eggs with mayonnaise, salt and pepper
- To keep it low carb, we used Tumaro’s Oat with Flax Wraps which have 16 carbs (or about the same as a regular slice of bread)--these wraps are great because they are really flexible without heating, so they look the way they do in a restaurant.
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