Grilled Venison Sausage & Feijoa Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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By Neil Perry, Food Source - New Zealand . Feijoa is sometimes called pineapple guava; it is grown in South America, New Zealand, California and Florida. Possible substitutes for feijoa are kiwifruit, pineapple, strawberries, or guava. For pepper heat scale: jalapeno = 5000 Scoville; Anaheim = 2500; Serrano = 25000. Ingredients:
2 venison sausage |
2 feijoas or 2 kiwi fruits, roughly sliced |
1/2 spanish onion, roughly sliced |
1 long green shallot, roughly sliced lengthways |
1/2 bunch mint, picked from stem |
2 anaheim chilies or 2 serrano chilies, roughly chopped |
2 limes, juiced |
extra virgin olive oil, to taste |
sea salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Grill the sausages on a hot BBQ & slice.
2. Mix together with all remaining ingredients & toss gently.
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