Venison Salad - cooking recipe

Ingredients

4 c. cooked venison, cut in 1/4-inch cubes
1 c. celery, sliced
1/2 c. stuffed olives, sliced
4 hard-cooked eggs, sliced
mayonnaise
salad greens
pickles

Preparation

Marinate cubed venison in French dressing for 1 hour in the refrigerator, stirring occasionally.
When ready to serve, drain excess dressing from meat.
Combine with all remaining ingredients, saving a few olives and egg slices for garnish. Season to taste.
Arrange in salad bowl edged with salad greens. Garnish with reserved olive slices, egg slices and pickles.