Category: Salad Dressings

Serves 4

1 15-ounce can butter beans, with its liquid ([you can use your own garden canned butter beans )
1/4 pound venison sausage , sliced into 1/4-inch rounds
1 cup [or more] grape tomatoes, halved
1/2 medium red onion, sliced thin
1 cup flat-leaf parsley leaves [no stems, larger leaves torn in half]
3 tablespoons olive oil
1 tablespoon balsamic  vinegar

1/4 teaspoon smoked paprikia

salt and freshly ground pepper, to taste

Heat butter beans and smoked paprika  in a small sauce pan in their liquid. Whisk oil,  and vinegar together and toss with tomatoes, onion and parsley in medium serving bowl.

Sauté venison sausage in a heavy skillet with just a little oil over medium high flame until browned and  any  fat has been rendered—no more than 2 or 3 minutes is needed. While  venison sausage is cooking, drain butter beans and add to tomato mixture. Using a slotted spoon, transfer venison sausage to serving bowl with beans and tomato mixture. Toss gently, adjust seasoning and serve warm.



  • 8 Cloves garlic, roasted and peeled
  • 3 Tablespoons red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • 1 Tablespoon freshly squeezed lime juice
  • Coarse salt and freshly ground pepper
  • 1/2 Cup extra virgin olive oil

1. Place all ingredients, besides the oil, in a food processor or blender. Slowly add the oil to the food processor while the motor is running. When the oil has emulsified, the dressing is good to go!

Recipe Credit: Bobby Flay

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