Wild Rice and Pecan Salad With Grilled Venison Sausage

Ingredients

• 1 cup raw wild rice
• Salt
• ½ 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
• ¼ cup sherry wine vinegar or red-wine vinegar
• ½ cup walnut oil
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    659 calories; 44 grams fat; 4 grams saturated fat; 13 grams monounsaturated fat; 21 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 32 grams protein; 20 milligrams cholesterol; 13 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. If using grill, preheat it.
3. 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.
4. 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.
5. 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.
6. 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.