WILD RICE AND PECAN SALAD WITH GRILLED VENISON SAUSAGE

Wild Rice and Pecan Salad With Grilled Venison Sausage image

Provided by Florence Fabricant

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup raw wild rice
Salt
1/2 cup pecan pieces
1 tablespoon peanut oil
1 pound venison, duck or wild boar sausage
2 scallions, sliced thin
1 cup chopped fresh Italian flat-leaf parsley
1/4 cup sherry wine vinegar or red-wine vinegar
1/2 cup walnut oil
Freshly ground pepper to taste

Steps:

Wash rice well. Bring 3 cups water to boil in heavy 2- to-3-quart saucepan. Add rice and 1/2 teaspoon salt. When water returns to a boil, cover and simmer 40 minutes or until rice is tender.
If using grill, preheat it.
While rice is cooking, toast pecan pieces in peanut oil over medium-low heat, stirring constantly, until lightly browned, about 5 minutes. Transfer, with any oil remaining in pan, to a large bowl.
Grill or pan-fry the sausage over medium heat, turning often, until brown and cooked through, 12 to 15 minutes. Remove from heat and let stand for 5 minutes.
Add the cooked rice, scallions, parsley, vinegar and walnut oil to the pecans. Mix well to coat the rice with the oil and vinegar evenly. Season to taste with salt and pepper.
To serve, mound the rice mixture on a platter or in a shallow bowl. Slice sausage on an angle, arrange on rice and serve at once.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 35 grams, Carbohydrate 33 grams, Fat 42 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 537 milligrams, Sugar 2 grams