If you have salads that wilt too quickly or have difficulty eating your vegetables, this wild game sauté is a perfect way to use up those greens and make them taste good too. Today, I’m using a bagged salad that is close to its expiration date and a few other items that are in the refrigerator and adding them to homemade bobcat chorizo.
Wild Game and Vegetable Sauté
- 1 Castiron Wok A standard skillet may be subtituted
- 1/4 Cup Cooked wild game chorizo
- 1 tbsp Olive oil
- 1 Cup Mixed salad greens
- 1/2 Cup Raw spinach leaves washed
- 3 Large mushrooms
- 1/4 Cup Blueberries
- 2 tbsp Walnuts, chopped
- 2 tbsp Shredded Mexican cheese
- Heat your wok to a medium temperature. Add the cooked chorizo to the pan until it is heated through. Add the mixed greens and spinach to the already hot pan. Stir occastionally, allowing it to cook until the spinach is wilted.
- While the greens are cooking, slice the mushrooms and add them to the hot pan, followed by the walnuts.
- When the spinach and greens have wilted to your desire, stir in the blueberries and turn off the stove, letting the blueberries rest in the mix for a minute or two.
- Serve immediately, in a bowl, and top with shredded cheese.