The wife and I sort of invented a new venison recipe that's on the light side for the summer months (since it is already in the 90's in Southeast Texas).. We're still searching for a title but are calling it a Southwest Venison Fajita Salad for starters. I thought I'd share it with you. There are no amounts so adjust to fit your tastes.
Alan
Dressing
Mix up some Hidden Valley Ranch Dressing only use Buttermilk in stead of milk. Now add 1 tablespoon of chili powder and 1 teaspoon of cumin.
The topping
Slice some venison, top round, bottom round, sirloin, or backstrap thin and cook over high heat. I use a prepared fajita seasoning but garlic, chili powder, cumin and lemon pepper can be used. Dash in a little lime juice at the last minute
The Salad
Fresh lettuce and tomatoes, avocados, black beans, nibblet corn, and green onions.
Note:
For a little crunch add pine nuts.